Pumpkin Seed Parfait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g pumpkin seeds
- 100 g suar
- 1 tablespoon oil
- 3 egg yolks
- 60 g powdered suar
- 2 tablespoon pumpkin seed oil
- 400 g whipped cream
- 250 g raspberries, frozen
- 1 tablespoon sugar
- powdered sugar
- Berries, for garnishing, e.g. raspberries, blackberries, strawberries etc.
Print Recipe
Pin Recipe Instructions
- Toast the pumpkin seeds in a pan without fat until they start to smell, then remove.
- Add 100 g sugar to the hot pan and caramelize over medium heat until light brown. Add the pumpkin seeds to the sugar and glaze them briefly.
- Grease a baking sheet with oil or line it with parchment paper. Place the pumpkin seeds on the baking tray and allow to cool.
- In a bowl over a hot water bath, beat the icing sugar with the egg yolks until frothy. Remove the bowl from the water bath and keep beating the mixture until it is cold and thickens.
- Coarsely crush the pumpkin seed brittle and finely grind while mixing and stir into the egg mixture with the pumpkin seed oil. Carefully fold in 400 g of whipped cream.
- Line a terrine mold (1 l capacity) with cling film. Pour in the parfait mass and smooth it out. Cover the parfait with cling film and place it in the freezer for at least 6 hours.
- For the raspberry level, thaw the frozen raspberries and puree them together with the liquid with the sugar.
- Serving:
- Cut the pumpkin seed parfait into slices and place on the raspberry dish. Spread the berries around the parfait and sprinkle with powdered sugar.
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