Pumpkin Flan on Tomato Dish

Tomato foam

1. For the tomato foam (preferably the day before) cut the tomatoes into small pieces and puree them with the bunch of basil – then let them drip through a strainer cloth. This takes a few hours, do not work with pressure on the cloth, otherwise the base will be cloudy or reddish. Now put the stock in the cold. Now bring the clear tomato broth to the boil in a ratio of 1: 1 with the milk and the teaspoon of lecithin and froth up with a hand blender. Possibly defuse the acid with a little honey.

Parmesan Crisps

1. For the Parmesan chips, grate the Parmesan. Sprinkle 5 tablespoons of Parmesan cheese on a baking sheet and let it become crispy at approx. 180 ° C in the oven for a few minutes, then cool and store in a dry place.

Tomato mirror

1. For the tomato dish, cut the cocktail tomatoes in half and peel and halve the onions and cut into rings. Stew everything together with the peeled garlic in an ovenproof dish for about 30 minutes in the oven at 180 ° C. Then puree and season with salt, pepper and oregano.

pumpkin

1. Peel the pumpkin, cut it into small pieces and braise it with salt and a little water in a closed saucepan until soft. Then puree and let cool down a bit. Grate the Parmesan. Whisk the eggs with the Parmesan and almonds and mix with the pumpkin puree and a tablespoon of butter. Season to taste with salt, pepper and nutmeg.
2. Brush small flan molds with butter and pour in the pumpkin mixture. Cook the pumpkin flan in the oven preheated to 175 ° C on a medium setting in a water bath for about 20 minutes. (Check the cooking point with a knife. Pierce, if nothing sticks to the knife, the pumpkin flan is ready.)
3. Put some of the tomato sauce on the plates. Turn the flan out of the molds onto the tomato dish and decorate with cress. Put the tomato foam on top and add the Parmesan chips.