Pumpkin Seed Parfait

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INGREDIENTS:
Serves 6
  • 1 tbsp oil
  • 100 g sugar
  • 100 g pumpkin seeds
  • 2 tbsp pumpkin seed oil
  • 3 egg yolks
  • 60 g icing sugar
  • 400 g whipped cream


    DIRECTIONS:
    Grease a baking tray with oil.
    Roast the pumpkin seeds in a pan without oil until they start to give off a nice aroma.
    Caramelize the sugar in a non-stick frying pan (on a medium flame).
    Add the roasted pumpkin seeds until glazed over before transferring them to the baking tray.
    After they have cooled off bash gently with a meat tenderiser.
    When small enough, place in a food processor and chop finely.
    Whisk the egg yolks and icing sugar over a hot steam bath until frothy.
    Continue to beat off the heat until cold.
    Now fold in the whipped cream, chopped glazed pumpkin seeds and pumpkin seed oil.
    Transfer into individual dishes and place in the freezer for approximately six hours.
    Serve with sautéed wild berries.



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