Orange and Chocolate Flan Pumpkin

Servings: 4
INGREDIENTS
  • - 450 g of pumpkin
  • - 1 orange
  • - 200 g of cottage cheese
  • - 3 eggs
  • - 60 g of brown sugar
  • - 40 g of white chocolate
  • - 1 tablespoon honey
  • - 1 tablespoon unsweetened cocoa powder
  • - 1 stick of cinnamon bark
  • - 50 ml of milk
  • - 4 tablespoons of orange liqueur
  • - butter
INSTRUCTIONS
  1. Peel and slice the pumpkin, place in a saucepan with the sugar and cinnamon, divided into 2-3 parts, then cook over medium heat for about 10-15 minutes, until soft. At this point, remove the cinnamon, leaving only a small piece (or ltake it out at all, if you prefer), let cool and then finely blend.
  2. Grate a generous teaspoon of orange rind, and then join it to the eggs and beat it together with the ricotta with care. At the end, stir in three-quarters of pumpkin soup combining it well.
  3. Spread the mixture into 4 small lightly buttered molds and bake at 175 ° C for 25-30 minutes.
  4. Puree the remaining pumpkin with the cocoa powder, honey, liqueur and milk need to get a fairly smooth sauce. Then reduce the white chocolate in thin slices and place it in the freezer.
  5. Let consolidate the flan for 15 minutes before you turn them in saucers, then decorate with the chocolate sauce. Just before serving, complete with a little of orange pulp and chocolate chips.