Cheesecake, white balsamic, organic orange peel, strawberries

To make the cheesecake mixture, whisk the chilled 35% Crème Liquide. In a bowl, mix the St-Môret with the sugar. Soak the gelatine in cold water. Once well soaked, wring out the gelatine, then place in a bowl with a dash of water and melt in the microwave for a few seconds. Add it to the St-Môret, mix and fold in the whipped cream.

For the speculoos mixture, melt the butter and mix with the speculoos.

For the White balsamic with organic orange peel aix&terraIn a saucepan, combine the white balsamic with organic orange peel and agar-agar. Bring to the boil and cook for 30 seconds. Pour into a baking tray and chill. Once set, cut the jelly into cubes and blend until smooth.

When you are ready to serve, place the speculoos mixture in a pastry cutter, then place the cheesecake mixture on top. Finish with the jelly and quartered strawberries. Drizzle with lemon juice.