PUMPKIN CREAM WITH CRUNCHY GAMMON

INGREDIENTS
100g Laminated gammon
500g pumpkin
50g leek
100g onion
5cl olive oil
5cl cream
Chopped chives as needed

PREPARATION
Preheat the oven at 50ºC.
Place the Gammon slices on parchment paper and bake for 2 hours. Don’t forget to turn the Gammon slices during this time so that they turn very crispy. Remove from the oven and set aside.
In the meantime, braise the onion and the leek with olive oil, let it braise a little. Add the peeled and diced pumpkin, mix everything very well and drizzle with 1.5lt of water. Season with salt and pepper to taste and let it cook over low heat for about 30 minutes.
Grind with a hand blender and strain with a Chinese strainer (very thin netted strainer) in order to get a homogeneous cream. Take the cream back to the cooker and let it simmer.
Place the pumpkin cream on a deep plate and add a teaspoon of previously whipped cream, the chopped chives and the crispy Gammon slices.

*Spring Recipe