Ingredients
- 200 g foie gras
- 250 g white cheese
- 60 g (60 ml) 35% cream
- 2 whole eggs
- Espelette pepper
- 100 g speculoos or butter cookies
- 60 g (60 ml) butter
- 4 g (2 sheets) gelatin
- 250 ml Bonne Maman Fig Jam
- Ten star-shaped cookie cutters (one per cheesecake)
Boil the cream with the foie gras, mix together.Crush the cookies, mix in with softened butter and form a thin layer at the bottom of the star-shaped cookie cutters.Mix white cheese, cream of foie gras, eggs and Espelette pepper. Pour the mix on the cookie base.Bake for 45 min at 140°C and refrigerate.Once the preparation has cooled, heat the Bonne Maman® Fig Preserves in a saucepan. Add the already softened gelatin and whisk together.Top the cheesecake with jam and allow to cool again for a few hours.Once the topping has set, gently unmold the preparation.These lovely stars will surprise your guests during the aperitif!
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