Mushroom and Chive Cheesecake
Ingredients
- For the filling
- 10 sheets white gelatin
- 600 grams Chanterelle
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 centiliters Cognac
- 600 grams cream cheese
- 100 milliliters milk
- 200 milliliters Whipped cream (at least 30% fat)
- 4 Tbsps scallions
- salt
- freshly ground peppers
Preparation steps
For the base, coarsely crumble the crackers and toss with the melted butter. Spread evenly in a baking dish lined with parhcment, and press down firmly. Chill in the refrigerator for at least 45 minutes. In the mean time, soften the gelatine in cold water.
For the filling, brush the chanterelles and cut into smaller pieces if necessary. Peel and finely chop the garlic, then fry in hot oil with the chanterelles until all the liquid evaporates. Remove from heat and allow to cool. Squeeze the gelatine into a small saucepan with the cognac, heat and allow to melt.
Stir the cream cheese with the milk until smooth, then add 2 tablespoons of gelatin and mix well. Whip the cream with the spices, then fold in the chanterelles and the half of the chives. Season with salt and pepper. Spread the cream over the cracker base, smooth and place covered in the refrigerator for at least 3 hours. Loosen from the mold onto a plate, remove parchment and serve sprinkled with the remaining chives.
