Pumpkin crumble verrine

Ingredients

For 6 servings

• •1 1 pumpkin
• •20 cl 20 cl of whole liquid cream
• •150 g 150 g of wheat flour
• •100 g 100 g of sweet butter
• •50 g 50 g parmesan
• •1 1 bouquets of chives
• •1 c. à café 1 teaspoons of Espelette pepper
• •1 pincée 1 pinches of salt
• •1 pincée 1 pinch of pepper

Method

1. 1.Peel and remove the seeds from the potimarron with a spoon, opening in four, and cut into pieces, for faster cooking. It takes about 15 minutes to fuse the aircraft.
2. 2.Preheat to 210°C and prepare your crumble: mix flour, butter and Parmesan until a sandy paste is obtained. Place on an oven plate, and cook for 10 min. The dough must be a little golden.
3. 3.Pick up cooked potimarron pieces and mix with cream and pepper.
4. 4.Pour into a saucepan and keep warm while adjusting salt and pepper seasoning. Add the chiselled chives.
5. 5.At the time of service, divide the potimarron velvet into 6 verrines, and simply place on each one a little bit of crumble at the Parmesan just out of the oven and still warm.