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Pumpkin flan with parmesan cheese dop fondue, chips and amaretto

Soft and delicate, this pumpkin flan is served over a creamy Parmesan fondue and topped with crumbled amaretti and crisp cheese chips. Sweet, savoury and smooth, it’s a refined dish with a mix of textures and flavours.

A domed pumpkin flan served with creamy parmesan sauce, crispy chips, and crushed amaretto on a white plate.
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A domed pumpkin flan served with creamy parmesan sauce, crispy chips, and crushed amaretto on a white plate.

280 g Cooked pumpkin pulp
80 g Bechamel
2 Eggs
80 g Grated Parmesan Cheese
120 ml Heavy cream
12 g Amaretti cookies
Salt, to taste
Pepper, to taste

1

Pour the whipped pumpkin pulp into the béchamel sauce, add the eggs and season with salt and pepper to taste.

Pumpkin flan with parmesan cheese dop fondue, chips and amaretto
2

Grease a silicone mold and pour in the mixture.

Bake at 140° ventilated oven with 30% steam for 16 minutes.

Allow the flan to cool and unmold.

To make the fondue, pour the cream and 60 g Parmesan Cheese into a bowl, cook for 6 minutes with microwave mode on max power.

Blend and keep aside.

Pumpkin flan with parmesan cheese dop fondue, chips and amaretto
3

Sprinkle the remaining Parmesan Cheese on a sheet of baking paper and bake in microwave max function for 6 minutes, let cool.

Pour the fondue on the bottom of the plate, lay the flan on top and sprinkle with crumbled macaroons and decorate with pieces of Parmesan chips.

Pumpkin flan with parmesan cheese dop fondue, chips and amaretto

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