Ingredients: 
500 grams of already cooked pumpkin
3 eggs
100 ml of cream for desserts
100 grams of 24 month Parmesan cheese
7 macaroons
50 grams breadcrumbs
Nutmeg
Salt
Pepper
Crema all'Aceto Baslsamico di Modena IGP NeroModena - Tondo
For the fondue:
Fresh cream 250 ml
Nutmeg
Parmesan cheese 150 grams

Bake the pumpkin in the oven at 200 degrees, taking care to wrap the segments with the peel with aluminium foil, 20 minutes, remove the pulp, add the eggs, cheese, crumbled macaroons, bread, cream, salt, pepper and nutmeg.
Mix until smooth. Butter and sprinkle with breadcrumbs some aluminium or ceramic containers, pour in the mixture and bake at 190° for about 20 minutes.
For the topping: put the cream in a saucepan, add the Parmesan cheese and melt.
Adjust the salt and nutmeg.
Serve the mixture by pouring over the fondue and a few drops of Crema all'Aceto Baslsamico di Modena IGP NeroModena - Tondo.

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