Pumpkin Superfine Ring

Preparation:

Preparation: Remove the rind and seeds from the pumpkin, cut it into small pieces, then boil it in very little salted boiling water. In the meantime, prepare a béchamel sauce: melt 50 g of butter in a saucepan and dissolve the flour, stirring with a wooden spoon to eliminate any lumps; then dilute with hot milk, season with a pinch of salt and a pinch of pepper and cook for another 10 minutes, stirring constantly. Remove the béchamel from the heat and stir in the grated Emmenthal, the very finely chopped raw ham and the eggs (one at a time). Drain the pumpkin, pass it through a sieve and put it back on the heat to let all the moisture evaporate; then add it to the other ingredients, mixing everything perfectly. Butter a mold with a central hole and smooth sides and sprinkle it with breadcrumbs; spill the mixture, leveling the surface with the back of a spoon. Bake in the oven, in a bain-marie, for 50 minutes, keeping a constant temperature of 200 degrees. When cooked, remove the mold from the oven, dry it and turn it upside down on the serving plate. If you wish, you can enrich this appetizer with a frock coat placed in the central hole.