The“Cheese Cake”

INGREDIENTS

• 200g double cream

• 30g pasteurised egg yolks

• 30g sugar

• 100g Coulommiers cheese, cut into small pieces

• ½ gelatine sheet, soaked in cold water

• 40g cream cheese

• 36g white chocolate

• 24g hazelnut paste

METHOD

1. Put the cheese in a heatproof bowl.

In a small, heavy saucepan heat the cream, egg yolks and sugar to 85C, while whisking constantly to create a smooth crème anglaise.

2. Squeeze the water out of the gelatine and add to the crème, stir, and then pour the mixture over the cheese. Blend with a handheld electric whisk, and pass through a fine sieve into another bowl. Leave to rest for 24 hours.

3. Whip 60g of the creamy Coulommiers mixture with the cream cheese. Using a piping bag and a plain nozzle, pipe into three 7.5cm-diameter rings. Freeze. Remove from the moulds once frozen. 4. To cover the cakes, melt the white chocolate in a bain-marie and then mix with the hazelnut paste. Place the frozen cheesecakes on a rack and carefully coat them with the hazelnut mixture, removing any excess with a hairdryer (on a cool setting).

5. Allow the coating to crystallize then, wearing gloves, drape a piece of sterile cheesecloth over each cheesecake and allow them to set.

6. Carefully peel off the cheesecloth, leaving an impression of it on the surface of the cheesecake (this creates the illusion of a cheese rind).

7. Leave the cheesecakes to unfreeze in the refrigerator in a sealed container. Serve with butter biscuits.

MaKes 3 caKes.