For the parfait, whip the cream until stiff. Mix the sugar with the egg yolks and the pumpkin seed oil and whip over the water bath for a few minutes.
Then mix with the cream and pour into a loaf pan. Let freeze for about 6 hours.
For the panna cotta, let the cream with sugar and pumpkin seed oil simmer gently for 10 minutes. Soak the gelatine in cold water for 10 minutes. Squeeze out the soaked gelatine and stir into the warm cream, portion and chill.
Arrange the parfait with the panna cotta on plates and serve sprinkled with pomegranate seeds.
Anja prepared this recipe for dessert in the program “The Perfect Dinner” - Day 5 from Bayreuth on Friday, December 4th, 2020.
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