Pumpkin Seed Parfait with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g pumpkin seeds
- 100 g suar
- 3 egg yolks
- 60 g powdered suar
- 30 ml pumpkin seed oil
- 500 ml whipped cream
- 50 ml syrup (raspberry syrup)
- 200 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Roast the pumpkin seeds in a hot pan without fat. Melt the sugar until golden brown, add the roasted kernels, stir well and immediately place everything on an oiled tray and let cool down.
- Beat the egg yolks with the powdered sugar over a hot water bath, then best beat cold again in a food processor or with a hand mixer. The mass must remain very frothy. I put everything in the Kitchen-Aid and let it get cold there while stirring.
- Coarsely crush the cooled brittle, grind it very finely in a food processor and stir into the cold-beaten egg mixture. Fold in the pumpkin seed oil and cream. Pour the parfait mixture into a form lined with cling film, cover with cling film and place in the freezer for at least 4 hours.
- Mix the raspberry syrup and fresh raspberries and serve with the parfait slices. Decorate with fresh mint.
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