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Retro-style
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 10 oz
- Bechamel 3 oz
- Whole eggs 2
- Grated Parmesan Cheese 3 oz
- Heavy cream 4 fl oz
- Amaretti cookies 4
- 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:
Perfect for:
Appliances used:
Instructions
Grease a silicone mold and pour in the mixture.
Bake at 280° ventilated oven with 30% steam for 16 minutes.
Allow the flan to cool and unmold.
To make the fondue, pour the cream and 3 oz 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.
USED APPLIANCES
SEE ALSO
GREEN CANNELLONI GRATIN STUFFED WITH SALMON
APPLE CUPCAKE, CINNAMON AND VANILLA ENGLISH CREAM.
Christmas holiday menu
Try also
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