Ingredients:

  • 200g Speculoos biscuits
  • 80g unsalted butter, melted
  • 1 pinch fleur de sel
  • 300g full fat cream cheese
  • 250g mascarpone cheese
  • 100g granulated sugar
  • 1 tsp vanilla bean paste
  • 200ml heavy whipping cream
  • 250g fresh raspberries
  • 50g granulated sugar
  • 1 tbsp lemon juice
  • 2g agar agar

Instructions:

  1. Pulverize the biscuits. Use a food processor or a rolling pin and a freezer bag to turn the 200g Speculoos into fine sand.
  2. Bind the base. Stir the 80g melted butter and fleur de sel into the crumbs until it looks like wet sand.
  3. Set the foundation. Press the mixture into your springform pan until the surface is flat and tight. Chill in the freezer while you work.
  4. Cream the cheese. Beat the 300g cream cheese, 100g sugar, and vanilla until the mixture is completely smooth and streak free.
  5. Incorporate the mascarpone. Fold in the 250g mascarpone gently using a spatula.
  6. Whip the cream. In a separate cold bowl, beat the 200ml heavy cream until it forms stiff, defiant peaks.
  7. The big fold. Gently fold the whipped cream into the cheese base in three batches. Pour this over your biscuit base and smooth the top.
  8. Simmer the berries. Cook the 250g raspberries, 50g sugar, and lemon juice over medium heat until the fruit breaks down into a bubbling sauce.
  9. Sieve and set. Strain the sauce to remove seeds, return the liquid to the pan, add the 2g agar agar, and boil for 30 seconds.
  10. The final pour. Let the coulis cool for 5 minutes, then pour it over the cheese layer. Chill for 4 hours until the top is firm and glass like.