for 2 person

Parfait

30 g	pumpkin seeds
30 g	cane sugar
1 ½ tbsp	water
2	fresh egg yolks
30 g	icing sugar
2 tbsp	Fine Food Steirisches Kürbiskernöl
2 dl	full cream

Strawberries

250 g	strawberries
½ tbsp	sugar

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.

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