Desserts

Recipe

For the Speculoos base:

1. Blitz the Speculoos biscuits using a food processor until you obtain a fine crumbly mixture. Melt the butter and mix it with the crumbled biscuits. Place a large sheet of parchment paper on a baking sheet and place the 8 baking rings on it. Divide the biscuit mixture between the 8 rings and, using the back of a teaspoon, compact the base. Bake at 175° C for 10 to 12 minutes. Remove from the oven and allow the bases to cool in the rings.
   
   Orange garnish:
   
   
2. Peel the oranges, remove the segments and collect the juice. Cut the segments into pieces. Soak the gelatine in a large quantity of cold water. Mix the creamy fromage frais in a bowl with the sugar, 75g of marmalade and the orange pieces. Heat the orange juice and dissolve the gelatine in it. Stir in 2 tablespoons of the orange garnish and mix. Then pour the gelatine mixture into the rest of the garnish and stir once again. Store in the fridge until the cream starts to become firm (about 20 minutes).
3. Whisk the whipping cream until stiff and add it to the orange cream. Distribute the orange filling in the rings, on top of the Speculoos base. Leave to cool for at least 2 hours until the cream is set. Carefully remove the rings.
4. Heat the rest of the marmalade with the orange liqueur and brush the surface of the cheesecakes. Decorate with a slice of orange.