Pumpkin Seed Oil Parfait with Marinated Fresh Strawberries and Light Yoghurt Mousse

Pumpkin seed parfait

1. Grease a baking sheet with oil. Roast the pumpkin seeds in a pan without adding any fat until they start to smell, then remove. Put the sugar in the hot pan and let it caramelize over medium heat until light brown. Add the pumpkin seeds to the sugar and glaze them briefly. Then place on the baking sheet and let cool down.
2. Beat the egg yolks and powdered sugar over a hot water bath until frothy. Remove the bowl from the water bath and keep beating the mixture until it is cold and thickened. Cover the pumpkin seed brittle with cling film and roughly crush it with a meat mallet or the bottom of a saucepan. Then grind finely in the food processor or with the magic wand and stir into the whipped egg mixture with the pumpkin seed oil. Carefully fold in the cream. Pour the parfait mass into 6 forms and smooth out. Cover the parfait with cling film and place it in the freezer for at least 6 hours.

Yogurt mousse

1. Mix the yogurt, sugar, vanilla sugar and lemon one day before serving. Whip the cream until stiff and fold into the yoghurt mixture. Line a sieve with a clean tea towel and place on a larger bowl. Pour the mixture into the sieve and refrigerate overnight.

Marinated strawberries

1. Wash, pluck and halve the strawberries, add to the fridge with sugar, gin and lemon zest to marinate. Take out of the fridge about 10 minutes before serving. Take the parfait out of the freezer approx. 15 minutes before serving and let it thaw slightly. Garnish with the mousse and strawberries.