Pomelo cheesecake

1. Blend the speculoos with the melted butter. Spread on the bottom of 4 moulds. Leave in the fridge for 15 minutes.

2. Peel half the pomelo, remove the white parts to extract the pulp. Squeeze the second half.  Bring the juice to a boil with the powdered sugar and leave to simmer for 3 minutes.

3. Soften the gelatine in a bowl of cold water. Beat the egg whites until stiff peaks. Pour in the icing sugar while whisking until completely cooled.

4. Whisk the cottage cheese to obtain a smooth mixture and add the pomelo pulp and the reduced juice. Then incorporate to the previous mixture. Pour into the moulds over the speculoos base. Smooth with a spatula and leave in the fridge for 2 hours.

5. For the icing, melt the gelatine with 1 tablespoon of boiling water. Mix with the cream and the icing sugar. Pour on the surface of the cheesecake. Refrigerate for 2 hours. Unmould and serve.

Photo credit: Sucré Salé