Savory cinnamon stars

Ingredients for 1 servings:

• 6 slices of pumpernickel
• 1 can chickpeas, cooked
• 2 tsp cinnamon, ground
• 1 tbsp olive oil
• ½ tsp anise
• 200 ml whipped cream
• n. B. Gelatin, approx. 1 – 3 leaves
• 100 ml sour cream, more solid
• Cayenne pepper or Tabasco
• salt and pepper
• Sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Christmas *pastries* with a difference – amuse bouche, makes about 20 pieces

Heat the olive oil, toast the aniseed in it. Add the chickpeas and sauté gently. Pour in about 1/2 cup of cream and season with salt, white pepper, 1 teaspoon of cinnamon, and a pinch of sugar. Then season to taste with cayenne pepper or Tabasco. Bring to a boil, remove from the heat, and let cool. Purée very finely, adding a little more cream if desired. Season generously; the mixture should already have a distinct cinnamon flavor. Depending on the liquid level, soak 1-2 sheets of gelatin, dissolve, and stir in. Lay the pumpernickel slices next to each other, spread the mixture about 3-5 mm thick, and smooth it down. Then spread the firm, well-chilled sour cream on top and smooth it down. Let it set in the refrigerator. Tip: If the sour cream is too runny, soak 1 sheet of gelatin, dissolve it, and stir it in. Cut out cinnamon stars using star-shaped cookie cutters and arrange them on appetizer plates with the remaining pastries. Tip: If the chickpea mixture is very thick, you can omit the pumpernickel as a base—this will make cutting out the stars easier.