400g of pumpkin
100g of almond flour, finely milled
50g of chicken breast soaked in milk
1 teaspoon of ground cinnamon
2 egg yolks
400g of pumpkin
100g of almond flour, finely milled
50g of chicken breast soaked in milk
1 teaspoon of ground cinnamon
2 egg yolks
Cook the pumpkin with water (around 200ml) over low heat until it reaches a paste-like consistency
Add the almond flour and chicken breast soaked in milk, then strain
Stir well and let it simmer until it reaches a road-like consistency (when stirring the cream with a spoon, you'll see some grooves form like a road)
Let it cool slightly and add the egg yolks, heating it up again to re-fuse - which happens very quickly
Place the cream in a bowl or small cups and sprinkle with cinnamon.
