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Wow, wow, wow!

Interested to try this incredible creation? We've attached the link to the image at the bottom (it's a French website), but have also removed the hard work and have the english version below!

Preparation time - 2 hours ~ Cooking time - 1 hour 20 minutes ~ Serves 6 persons

LFY SHOPPING LIST:
Brillat Savarin
Fourme D'ambert
Chestnut Cream
Butter

INGREDIENTS

FOR THE DOUGH	FOR THE CHEESECAKE	FOR THE PEAR JELLY	FOR THE POACHED PEARS & FRIED PEAR SLICES
65 g Fourme d'Ambert 145 g white almonds 90 g walnuts 1 80 g of dried fruit muesli 130 g brown sugar 120 g butter	100mL of whole liquid cream 4 g of agar-agar 400 g of Brillat Savarin 250 g chestnut cream 330mL of whipped cream	1 liter of pear juice 2 cinnamon sticks 4 g of agar-agar	1 liter of water 250 g sugar 2 vanilla pods 2 pears

INSTRUCTIONS

PREPARE THE DOUGH THE DAY BEFORE

• Preheat the oven to 180
• Cut the Fourme d'Ambert into small pieces. Mix all the ingredients (except the butter) until you obtain a homogeneous mixture. Melt the butter and add it to the preparation. Mix everything again and then spread the dough on a baking sheet. 
• Make six circles in the dough with a cookie cutter and bake for 5 to 15 minutes. Leave to brown. 

MAKE THE CHEESECAKE THE DAY BEFORE

• Heat the whole liquid cream and the agar-agar in a saucepan.
• Mix the Brillat Savarin and the chestnut cream, then add the cream and agar-agar to the mixture.
  
• Gradually add the whipped cream. Place the mixture on the dough rings taken out of the oven, previously placed in indvidual round moulds. Refrigerate for 24 hours.
  

MAKE THE PEAR JELLY

• In a saucepan, infuse the pear juice with 2 cinnamon sticks over low heat for 30 minutes, then add the agar-agar.
• Add this pear jelly to the cheesecakes made the day before, then refrigerate for at least 6 hours. 

POACH THE PEARS

• In a saucepan, combine the water, sugar and vanilla pods and bring to boil until a syrup is obtained. Peel the pears. Arrange the fruit in the syrup and cook for 10-15 minutes.
• Cool the pears, set one aside, dice the other. 

FRY THE PEAR SLICES

• Take the remaining pear, thinkly slice it with a candolin.
• Fry the pear slices in a deep fryer at 180degrees until lightly browned and crispy.

DRESSAGE

• Before unmolding the cheesecakes, put them in the freezer for
  1 hour. If the cheesecakes do not come out easily, heat the pan with a cloth dampened in hot water.
  
• Arrange the diced poached pears and the fried pear slices on the cheesecake.
  
  BON APPETIT