Pumpkin Seed Oil Parfait with Brittle and Rose Petals

For the pumpkin seed oil parfait, melt 2 tablespoons of sugar and caramelize the pumpkin seeds in it. Put the mass on a baking paper and let it cool – then crush.

Beat the whipped cream until very stiff and chill. Put the sugar with the scraped out pulp of the vanilla pod into a whipping bowl.

Add the 2 egg yolks and whip the whole thing in a warm water bath until it is a nice uniform, foamy mass. Slowly fold in the pumpkin seed oil, remove from the water bath and let cool slightly while beating constantly.

Fill a mold of 0.5 liters with the rose petals – put cling film to cover ready.

Remove the whipped cream from the refrigerator and fold it into the egg-sugar-core oil mixture. Fold in the caramelized and crumbled pumpkin seeds as well and pour the mixture into the mold.

Cover the pumpkin seed oil parfait with cling film and freeze in the freezer for at least 8 hours (preferably overnight).

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