Pumpkin Seed Liqueur 2.0
The beloved egg liqueur gets an upgrade – now known as pumpkin seed liqueur.
Difficulty: easy Total time: 30 min Portions: 12
with pumpkin seed oil with pumpkin seeds
Pumpkin Seed Liqueur
- 180 g whipping cream
- 180 g coffee cream
- 125 g brandy
- 65 g dark rum (e.g. Austrian domestic rum)
- 250 g sugar
- 1 vanilla pod
- 100 g egg yolks (about 5)
- 100 g Steirerkraft ground pumpkin seeds
- 50 g Steirerkraft Pumpkin Seed Oil PGI
Preparation
Combine the whipping cream, coffee cream, brandy, rum, sugar, vanilla seeds, and ground pumpkin seeds in a pot and gently heat on the stove.
Separate the eggs and set the egg whites aside for another use. Lightly whisk the egg yolks and stir them into the warmed mixture.
Now proceed with care: slowly heat the mixture over low heat, stirring constantly, so the egg yolks don’t curdle. If you have one, use a food thermometer to monitor the pot. Once it reaches 80 °C (176 °F), remove the pot from the heat and pour the liqueur into a measuring jug. If you don’t have a thermometer, go by other cues instead: after about 15 minutes, the liqueur will have reached the right temperature and thickened noticeably.
Once fully cooled, stir in the pumpkin seed oil with a hand blender. The liqueur can now be poured into a bottle and sealed. Stored in the fridge, it will keep for several weeks.
Don't tell anyone
If you have a Thermomix or a heated stand mixer, this liqueur practically makes itself. Simply add all the ingredients (except the pumpkin seed oil) to the mixing bowl and stir on medium speed. Let it stir for 15 minutes at 70 °C (158 °F), then another 4 minutes at 80 °C (176 °F).
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