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

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.