Pumpkin seed parfait with pumpkin seed oil

Ingredients for 4 servings:

• 150 g pumpkin seeds
• 3 tbsp, heaped sugar
• 3 egg yolks
• 60 g powdered sugar
• 3 tbsp oil
• 2 tbsp pumpkin seed oil
• 400 ml cream

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Gently roast the pumpkin seeds in a pan without adding any fat. Don’t let them get too brown, or they’ll become bitter. Place the pumpkin seeds in a bowl. Caramelize the sugar, i.e., melt it, and then stir in the pumpkin seeds. Place the pumpkin seeds on a piece of oiled baking paper and let cool. Beat the egg yolks and powdered sugar over a warm water bath until frothy. Then briefly continue beating over a cold water bath to cool the bowl and prevent the eggs from becoming scrambled. Whip the cream. Cover the pumpkin seeds with a tea towel and crush them with a meat tenderizer or a pan. Stir 2/3 of the crushed seeds and pumpkin seed oil into the egg mixture, then fold in the whipped cream. Line a loaf pan with plastic wrap. To ensure the film sticks to the sides, it’s best to grease them with oil beforehand. Pour in the parfait mixture, smooth it out, and place in the freezer for at least 5 hours. Turn out the parfait, cut into slices and serve with the remaining seeds.