Styrian Pumpkin Seed Parfait

Rating: 3.64 / 5.00 (25 Votes)

Total time: 1 hour


For the sweet pumpkin seed pesto:


Pre-chill small portion molds or a foil-lined terrine mold well in the freezer. Beat eggs, yolks, salt and vanilla sugar until foamy. Boil demerara sugar with honey and orange juice until the liquid trickles down a bit viscous over the back of a spoon. Immediately stir into egg mixture and beat vigorously in ice water bath until mixture returns to room temperature. Whip the cream until stiff. Caramelize granulated sugar in a pan and add roasted pumpkin seeds. Stir well and cool on a metal plate coated with oil. Finely crush this mixture in a mortar or blender and stir into the egg mixture with the grated chocolate. Fold in whipped cream and season with nut brandy. Pour the mixture into pre-cooled molds and freeze for at least 4 hours. Meanwhile, for the pesto, mix all the ingredients listed. Before serving, place the molds briefly in hot water and then invert. Top each parfait with a tablespoon of sweet pumpkin seed pesto.

Preparation Tip:

For a children's party, even better replace the chocolate with grated Smarties! GUARNITURE RECOMMENDATION: mulled cider mousse

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