Chestnut cheesecake
Ingredients for 2 servings:
1 cup roasted and peeled chestnuts (in a jar)
Salt and pepper to taste
1 tablespoon butter
2 g gelatin
3 tablespoons milk cream
2 tablespoons Irakia (dates syrup)
80-90 g of cream cheese, such as Philadelphia
2 portions The Laughing Cow cheese (melted cheese, natural)
3 tablespoons milk cream
2 g gelatin
1 handful of freshly roasted hazelnuts
1 teaspoon dried oregano
Roasted chestnuts and hazelnuts to serve
Agave syrup
Preparation:
Drain the cooking water of the chestnuts (reserve it) and place them in a saucepan. Heat them with the butter, date syrup and a little cream. Pour a little of the chestnut “broth”. Salt and pepper. Mix everything until smooth. If it is too thick, add more broth.
Soak the gelatin in the cream. Once inflated, melt it in a water bath. Mix in the chestnut puree. Tip two metal rings of 7-8 cm in diameter on a plate, wrapped in transparent film (to prevent them from sliding). Spoon the chestnut mash in the molds. They should be filled up to 2/3. Refrigerate for 1 hour.
Whisk both cheeses until slackened. Season with salt, pepper and oregano. Melt the other 2 g of gelatin as above and add to the cheeses. Pour over the chestnut part of the cheesecakes. Return them in the fridge for one night (or at least for a few hours).
Serve the chestnut cheesecake, removing carefully the metal mold and decorate with whole chestnuts. Drizzle with some agave syrup and sprinkle with chopped hazelnuts.