Pumpkin Seed Parfait

Rating: 3.32 / 5.00 (19 Votes)

Total time: 1 hour

Servings: 6.0 (servings)



For the pumpkin seed parfait, toast the pumpkin seeds in a ceramic pan without fat. Only lightly brown. Let cool on baking paper.

Caramelize the sugar over a low heat. Add the pumpkin seeds and glaze briefly. Let cool on a plate. Once the pumpkin seeds have cooled, coarsely crush the brittle or finely grind in a blender according to taste. Beat the eggs with Styrian pumpkin seed oil until foamy and then add the pumpkin seed brittle. Whip the cream until stiff and gently fold in. The mass in a form give(before with Karsichtfolie lay out) close and the pumpkin seed parfait at least 6 hours in the freezer give.

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