Ingredients
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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parfait
Strawberries
Utensils
For 2 soufflé ramekins, greased with oil and lined with cling film (approx. 250 ml each)
How it's done
Parfait
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.
Strawberries
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.
How-tos
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