Cold Buttermilk Pumpkin Flip

For the sails: mix flour, melted butter and egg white until smooth. Let rest in a cool place for 1 hour. Spread mixture thinly on a baking sheet and sprinkle with breadcrumbs, grated hazelnuts and sea salt. Bake in a moderately hot oven (160 ° C) over dry heat until sails are evenly golden brown.For the buttermilk pumpkin flip: Mix buttermilk, mineral water and sour cream with the cooled pumpkin puree. Season to taste with salt, sugar and lemon. The consistency should be soupy and easy to drink. Arrange the flip in a champagne glass and top with the sail and sprinkle with pumpkin chips.For the pumpkin chips: Cut pumpkin into paper-thin slices and bake in olive oil. Then season with salt and pepper.

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