Saint-Félicien cheesecake and pepper coulis
Crush the Speculoos into large chunks, mix with the butter and spread on the bottom of the mould.
Refrigerate 1 hour.
Mix the Saint-Félicien, yoghurt, lemon and sugar in a bowl in order to obtain a mousse.
Soften the gelatine leaf, add it to the mixture, and fill the mould with the mixture.
Refrigerate for at least 3 hours.
Top with the red berry coulis, sprinkle with crushed pepper and serve.
Perfect wine pairing
More about this grape varietyGamay Noir de France
Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.
