Goat cheese and fudge cheesecake
Separate 25 g. from the total cream and whip the rest with beaters, until it becomes firm and store in the refrigerator. Put the gelatin sheets in cold water to hydrate. Cut up and grind up the nougat. Heat the 25 g. of cream and add the previously drained gelatin sheets. Add the Quescrem goat cheese log , milk, sugar and nougat and mix until a homogeneous dough is obtained.
Add the whipped cream and stir it around into the rest of the ingredients.
Mix the flour, icing sugar and cold butter in a large bowl with spatula or fingertips (without kneading excessively) . Add water (with dissolved salt) and the egg. Mix all ingredients until blended. Make a ball with the dough and wrap this up in film. Let cool in the refrigerator for a minimum of 2 hours. After this time, roll out the dough using a rolling pin and line a round mold of 22-24cm in diameter. Bake for 15 minutes, placing weight on top of the dough, so that it does not rise (legumes, for example).
Then remove the weight and bake 5-10 minutes more, until it starts to turn golden brown. Remove the mold and let cool on a rack.
Place the Quescrem cream cheese with goat cheese mousse and nougat on top of the cooled sable dough. Decorate to taste by adding slivered almonds, currants and cocoa powder.