Pumpkin Seed Oil Chocolate Parfait
Herbert Schmidhofer showed us how simple – and yet ingenious – it can be to enchant your guests with a pumpkin seed oil chocolate parfait. Delicate white chocolate and nutty pumpkin seed oil come together in a delicious dessert.
Difficulty: easy Total time: 1 h Portions: 4
with pumpkin seed oil
Pumpkin Seed Oil Chocolate Parfait
- 500 ml whipping cream
- 200 g white chocolate
- 30 g sugar
- 1 pinch salt
- 1 vanilla pod
- 5 tbsp Steirerkraft Pumpkin Seed Oil PGI
- 4 tbsp pumpkin seed liqueur
For the mould
- 100 g dark chocolate
Preparation
Preparing the moulds: It’s best to line them with a thin layer of melted dark chocolate about an hour beforehand. Pour in a little melted chocolate, swirl the mould until it’s fully coated, then freeze immediately. This helps the chocolate adhere well to the sides.
Bring half the whipping cream to a boil with the sugar, a pinch of salt, the scraped-out seeds of the vanilla pod, and the white chocolate, stirring until the chocolate has melted. Remove from the heat and let cool.
Once the mixture has cooled, slowly whisk in the pumpkin seed liqueur and pumpkin seed oil. Whip the second half of the cream and fold it into the mixture as well. Pour the parfait into the prepared moulds and freeze for at least 4 hours.
Before serving, briefly dip the moulds in hot water so the parfait can be easily turned out. Feel free to get creative when plating. We paired the parfait with pieces of brownie or cake, chestnut purée, pickled pears, and lingonberry jelly. Finish with a few drops of pumpkin seed oil and pumpkin seed liqueur for the perfect touch.
Don't tell anyone
Silicone moulds work especially well for freezing. They don’t even need to be dipped in hot water to be turned out.
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