Pumpkin Seed Parfait with Pumpkin Florentine and Caramelized Pumpkin in Balsamic Vinegar

Pumpkins were discovered by Columbus in America. The rest of the conquerors brought the seeds all over the world as seeds. In our kitchens, the giant and edible pumpkins are popular. In Styria, the fine seed oil is extracted from the nutrient-rich pumpkin seeds.

Parfait:

For the parfait, whip the whipped cream in a hand mixer and set aside to cool. Whip the yolks, oil, pumpkin seeds and kirsch until thick and creamy. Heat the sugar and water to 120 C°. Stirring continuously, add the sugar solution to the egg mixture form. Place in an ice water bath and whip until cooled. When the mixture reaches 20 C°, you can fold in the cold whipped cream.

Pour into a parfait-geben lined with plastic wrap and freeze for at least 6 hours.

Pumpkin seeds:

Heat a coated frying pan on high, add the pumpkin seeds to the frying pan without liquid or fat and toast the seeds while swirling the frying pan throughout. This goes very quickly! Once the pumpkin seeds start to “shoot” and puff up, add the salt and sugar. It is important to keep the seeds constantly moving by swirling the frying pan. The sugar must not be allowed to melt. Pumpkin seeds cool, preferably in a warm dry place.

Tip: Fits just as excellently as a snack to the aperitif!

Pumpkin Florentine:

For the pumpkin Florentine preheat the oven to 200 degrees. Butter, sugar, honey and whipped cream in

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