Pour the whipped pumpkin pulp into the béchamel sauce, add the eggs and season with salt and pepper to taste.
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PUMPKIN FLAN WITH PARMESAN CHEESE DOP FONDUE, CHIPS AND AMARETTO
Ingredients
- Cooked pumpkin pulp 280g
- Bechamel 80g
- Whole eggs 2
- Grated Parmesan Cheese 80g
- Heavy cream 120ml
- Amaretti cookies 12g
- Salt to taste
- Pepper to taste
Cooking time:
30 min
Number of person:
4
Difficulty:
high
Course:
From the world:
Time:
Cooking method:
Type of product:
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Appliances used:
Method
Grease a silicone mould and pour in the mixture.
Bake at 140°C ventilated oven with 30% steam for 16 minutes.
Allow the flan to cool, before removing from the mould.
To make the fondue, pour the cream and 60g Parmesan Cheese into a bowl, cook for 6 minutes with microwave mode on max power.
Blend and keep aside.
Sprinkle the remaining Parmesan Cheese on a sheet of baking paper and bake in the microwave on high power for 6 minutes, let cool.
Pour the fondue on the bottom of the plate, lay the flan on top and sprinkle with crumbled macaroons. Decorate with pieces of Parmesan chips.
SEE ALSO
GREEN CANNELLONI GRATIN STUFFED WITH SALMON
APPLE CUPCAKE, CINNAMON AND VANILLA ENGLISH CREAM.
Christmas holiday menu
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