Place the Schinkli directly in the bag in boiling water. Reduce the heat and let the meat stand for an hour.
Cut the potatoes into centimeter-thick slices. For the carrot flan, chop the shallot. Cut the carrots into wheels. Cut narrow slices of celery and cut out stars (1 star per flan).
Bring the vegetable stock (1) to the boil. Pour in the potatoes and cook for fifteen to twenty minutes. After half the cooking time, add the cream and season with nutmeg and pepper.
For the flan, melt the butter. Grease the ramekins well. In the remaining butter, sauté the shallot, carrots and celery trimmings well. Extinguish with the soup and meanwhile cook for fifteenh to twenty min until soft. The soup should boil completely. Meanwhile, simmer the celery stars for the last 5 min and remove them on the spot when they are done.
Blend the cream, flour and eggs with a hand blender until creamy. Add the vegetables and blend everything together. Season with Sbrinz, curry and coriander powder.
Fill the pressure cooker with water up to the strainer insert. Place a folded kitchen towel on top. Place a celery star in each ramekin. Pour in the flan mixture and smooth it out.
Place the ramekins in the pressure cooker. Close and heat until the first valve ring is visible. Cook for seven minutes at this heat. Remove from the heat and wait until the valve ring is visible.
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