50' style
Details and chroming
Cooking with Smeg
Beyond the kitchen
GREEN CANNELLONI GRATIN STUFFED WITH SALMON
Antipasto
PUMPKIN FLAN WITH PARMESAN CHEESE DOP FONDUE, CHIPS AND AMARETTO
Ingredients
- Cooked pumpkin pulp 280 g
- Bechamel 80 g
- Whole eggs 2
- Grated Parmesan Cheese 80 g
- Heavy cream 120 ml
- Amaretti cookies 12 g
- 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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Method
Pour the whipped pumpkin pulp into the béchamel sauce, add the eggs and season with salt and pepper to taste.
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.
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.
SEE ALSO
APPLE CUPCAKE, CINNAMON AND VANILLA ENGLISH CREAM.
Christmas holiday menu
