Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 15 ml water
- 30 grams sugar
- 70 g pumpkin seeds
- 1 tablespoon oil, neutral
- 2 medium egg (s), separated
- 90 g suar
- 30 ml pumpkin seed oil
- 1 stick (s) vanilla pod (s)
- 1 pinch (s) salt
- 150 ml whipped cream, whipped
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil with the sugar, add the pumpkin seeds and caramelize.
- Let cool on a piece of oiled aluminum foil, then finely chop.
- Separate the eggs. Beat the egg whites with the rest of the sugar until stiff.
- Mix the pumpkin seed oil drop by drop with the egg yolk. Stir in the vanilla pulp and salt. Add a third of the egg whites. Fold in the whipped cream, then the remaining egg whites and the chopped pumpkin seeds, do not stir any more.
- Pour the mixture into either a large or 6 small molds, cover and freeze in the frozen for at least 6 hours, or better overnight.
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