Pumpkin Seed Oil – Parfait

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	6 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

The preparation is quick and easy, just as you would like it to be for a dessert! First you whip the half liter of whipped cream until stiff and put it in the fridge. Now you put a water bath insert in a pot filled with water. (The water in the pot can get nice and hot; as a precaution, it should not boil so that the mass does not freeze later in the water bath.) You mix the sugar with the vanilla pulp from the scraped out vanilla pod. Now just whip the finished vanilla sugar, egg yolk and pumpkin seed oil in a water bath for a few minutes until a homogeneous mass has formed. At the end you mix the sugar-pumpkin-seed-egg mixture with the whipped cream and fill everything into a loaf pan. It is best to put it in the freezer the evening before, covered with cling film. It takes at least 6 hours for it to freeze completely. Before serving, briefly hold the bottom of the loaf pan under hot water and then turn it out. Cut off slices and serve with pumpkin seed oil and pumpkin seeds. An extraordinary taste that you want to taste again and again!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.