Terrina De Pumpkin Con Queso

Ingredients:

1.500 grms of Pumpkin (Zapallo)

100 grms of butter (fat)

150 grms of cornstarch

1 liter of milk

11 egg yolks

400 grms of grated cheese

6 egg whites

1 cda of Cornstarch

Salt

Pepper

4 more egg yolks

Procedure:

In a terrina for at least between 8 and 10 rations

1st we Set to boil water to cook the pumpkin (zapallo)

2nd a "PANADE" forms this term is used to the basic preparation of milk, fat and flour.

3rd In a frying pan we place the butter (100 grms) and we leave that is melting and add 150 grms of flour.

4th And after I am adding the warm milk to little approximately 1 liter.

5th it Has to remain quite thick.

6th Revolver constantemene and when it gets rid of the rims it is because the flour is cooked well.

7th to Add of to one 6 egg yolks and 400 grms of Parmesan (or reggianito) and to rummage hard so that the preparation integrates well.

8th to Add 6 clear raids to snow (to place the egg whites in a bols and to beat them with electrical beater or manually until they should become hard) and to join to the previous preparation.

9th This will be the last layer of the terrina (tarrina)

10th to Grease the terrina. Or also puden to use these rectangular molds of silicone that do that it does not stick what we cook inside.

11th to Remove the pumpkin that previously we cook and to process. (or that remains well trodden)

12th we add 5 egg yolks to Him one to one.

13th to Place salt and pepper, and 1 cornstarch spoonful for every egg yolk that it places, asique we will put 5 spoonfuls to him.

14th to Put this purée at the bottom of the terrina and superficially I cover it with the preparation of the cheese.

15th to Place in stove moderated during 30 to 40 minutes if it is possible to do it to bath Maria and but simply is not too strong, (more or less 180th C) and to cover with silver role enaceitado.

To hope that it should cool down a little for desmoldar and to prepare a light tomatoes sauce for him.

That you can do it, stinging a few mature tomatoes and cooking them during more or less 20 minutes to soft fire, scarcely a few olive oil drops, and a pinch of sugar, a sheet of laurel, and little oregano.

To process so that she remains well liquefied and let's be able to add it to every track of the terrina, or place at the bottom of the plate the sauce, and then the terrina track, more a few parsley leaflets, or mint to decorate.