Pumpkin Seed Parfait with Orange – Chili Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 egg (s)
- 2 egg yolks
- 100 g powdered suar
- 1 teaspoon vanilla sugar
- 1 pinch (s) salt
- 150 g pumpkin seeds, chopped
- 250 ml whipped cream
For the sauce:
- 3 orange (s)
- 1 small chilli pepper (s), red
- 1 teaspoon cornstarch
- sugar
For decoration:
- Pumpkin seed oil
- Pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Beat the whole eggs with egg yolk, powdered sugar, vanilla sugar and salt over steam until creamy. Remove the mixture from the steam and stir until it has cooled down.
- Stir the pumpkin seeds into the egg mixture, whip the cream and fold in. Fill the parfait mass into silicone muffin molds, cover with cling film and leave to freeze for about 10 hours.
- For the sauce, squeeze the oranges. It should make about 150 ml of juice.
- Core the chilli pepper and cut into fine strips. Bring orange juice with chilli peppers to a boil. Stir the cornstarch with 2 tablespoons of the orange juice until smooth. Stir the cornstarch into the boiling juice and bring to the boil. If necessary, add a little sugar to taste and refrigerate.
- Pour the sauce onto the plate as a mirror. Turn the parfait out of the mold and place on the saucepan. Decorate with pumpkin seeds and drizzle a little pumpkin seed oil over them.
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