Pumpkin Pancakes with Curd Cheese with Shaken Balsamic Strawberries

For the cream: beat the egg, sugar and vanilla bean over a bain-marie until warm, add the dissolved gelatine, pumpkin puree, brittle and curd. Season with a little lemon and finally fold in the stiffly whipped cream.For the pancakes: Make a batter with the ingredients and then pour it into a pan wafer-thin. Sprinkle each with finely ground pumpkin seeds, turn and bake until done. Fill the pancakes with the curd-pumpkin mixture. Make sure that the pumpkin seed side is on the outside. Now cut the pancakes into beveled cylinders.For the balsamic strawberries: Chop the strawberries and shake well with the sugar and balsamic in a closed plastic container until the sugar dissolves. Arrange the balsamic strawberries with the pumpkin seed pancakes in a pleasing way.

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