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Pumpkin seed parfait with fresh strawberries
20 m active | 4 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 760
  • Fat about 58g
  • Carbohydrates about 47g
  • Protein about 11g
This is needed
This is needed for 2 people
  • 30 g pumpkin seeds
  • 30 g cane sugar
  • 2 fresh egg yolk
  • 1.5 tbsp water
  • 30 g icing sugar
  • 2 tbsp pumpkin seed oil
  • 2 dl full cream
  • 250 g strawberries
  • 0.5 tbsp sugar
  • For 2 soufflé ramekins, greased with oil and lined with cling film (approx. 250 ml each)
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And that's how it's done
And that's how it's done
Toast the pumpkin seeds in a pan without any oil. Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the pumpkin seeds, mix, arrange on a sheet of baking paper, leave to cool, roughly chop. Place the egg yolks and icing sugar in a thin-sided bowl, suspend the bowl over the gently boiling bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, beat until the mixture becomes a paler colour, remove from the bain-marie, stir until cold. Combine the caramelized pumpkin seeds and pumpkin seed oil, mix into the mixture. Beat the cream until stiff, fold in. Spoon the parfait mixture into the prepared moulds. Cover and freeze for approx. 4 hrs.
Mix the strawberries and sugar, leave to steep for approx. 30 mins. Turn out the parfait, remove the film, cut into pieces, transfer to plates and decorate with the strawberries.