Cottage cheese cake with confits salsifis in a blood orange coulis
By Chef Gilles Stassart, monprimeur.com
Level of difficulty Easy
Preparation time 45mins
Cooking time 40mins
Cost Budget Friendly
Blend the gingerbread into bread crumbs. Mix in the melted butter with the gingerbread crumbs. Spread out with a rolling pin between two sheets of baking paper. In a 20 cm cake tin place the gingerbread dough in the bottom, still between the sheets of baking paper, and press down well into the form of the tin. Refrigerate, overnight if possible.
Tip : the baking paper should overlap the top of the tin to make it easier to remove the cake when baked.
Mix the cottage cheese with the sugar, yolks and vanilla. Whip the cream and stir into the cheese mix. Beat the egg whites and stir in the cheese and cream mix. Pour this mixture into the lined cake tin (removing the top layer of baking paper). Bake at 150 ° C for 40 minutes.
Cut the salsify into sticks. Place the salsify in a saucepan and cover with orange juice. Make a chimney with baking paper and place on the saucepan. Simmer for 25 minutes. Add the sugar and cook again until the salsifis are soft and transparent. Serve the cake on a plate with the confits salsifis and the reduced orange juice.