Pumpkin moulds with Taleggio cream

Ingredients for 4 moulds
400 g pumpkin flesh
4 eggs
100 g grated Parmigiano
Salt, pepper and nutmeg
Butter and breadcrumbs for the moulds
Sauce
200 g Taleggio
100 g cream
A little salt and pepper
I peel pumpkin, remove internal fibres, slice and place on a foil-lined tray.

I cover with foil and bake at 180°C about 40 minutes, then hand-blend until smooth.

I put purée in a bowl and add eggs.

I add grated Parmigiano, salt, pepper and nutmeg.

I whisk thoroughly.

I butter and breadcrumb 4 crème caramel moulds, or line with parchment.

I divide between the 4 moulds.

I place them in a baking dish with water halfway up their sides.

I bake in a preheated oven at 180°C about 40 minutes.
Sauce: heat cream, remove from heat and stir in small Taleggio pieces until dissolved. Adjust salt.
Turn out the moulds, pour over sauce, add ground pepper and decorate with fresh salad leaves.