Pumpkin seed parfait with blueberry cake

Name: Pumpkin seed parfait with blueberry cake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Sugar; 100 g Pumpkin seeds; 3 Egg yolk (size M); 2 Eggs (size S); 50 g firm nut-nougat mass; 250 g Whipped cream; 1 TABLESPOON Pumpkin seed oil; 125 g Forest Blueberries; 5 TABLESPOONS Milk; 75 g Flour; 1 package Sauce powder "Vanilla flavor; 1 pinch Salt; 1 package Vanillin sugar; 1 knife tip grated untreated orange and lemon peel; 3 TABLESPOONS clarified butter; 1 TABLESPOON Icing sugar; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Sugar
100 g Pumpkin seeds
3 Egg yolk (size M)
2 Eggs (size S)
50 g firm nut-nougat mass
250 g Whipped cream
1 TABLESPOON Pumpkin seed oil
125 g Forest Blueberries
5 TABLESPOONS Milk
75 g Flour
1 package Sauce powder "Vanilla flavor
1 pinch Salt
1 package Vanillin sugar
1 knife tip grated untreated orange and lemon peel
3 TABLESPOONS clarified butter
1 TABLESPOON Icing sugar
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Melt 75 g sugar in a pan and caramelise until golden. Remove from heat and add pumpkin seeds. Mix with the caramel. Spread it on a piece of aluminium foil lightly coated with oil and let it set. Beat the egg yolks, 1 egg and 25 g sugar over a warm water bath until thick and creamy. Dice nougat and stir in. Stir over a cold water bath until cold.
2
Put some pumpkin caramel aside for decoration. Chop the rest very finely. Whip cream until stiff, fold in chopped pumpkin caramel and oil. Rinse a small box form (approx. 650 ml content) and cover with foil. Add parfait mass and freeze for at least 5-6 hours. Wash and sort blueberries and drain well. Whisk 1 egg and milk. Mix flour, sauce powder, salt and vanillin sugar. Add egg milk, orange and lemon peel and mix to a smooth dough. Carefully stir in blueberries, except some for decoration. Heat the clarified butter in portions in a coated pan. Pour the pancake batter into the fat by the spoonful, bake for 3-4 minutes, turning once. Drain on kitchen paper. Continue to work the clarified butter and dough until everything is used up.
3
Add egg milk, orange and lemon peel and mix to a smooth dough. Carefully stir in blueberries, except some for decoration. Heat the clarified butter in portions in a coated pan. Pour the pancake batter into the fat by the spoonful, bake for 3-4 minutes, turning once. Drain on kitchen paper. Continue to work the clarified butter and dough until everything is used up. Put the cake on a baking tray. Sprinkle approx. 25 g sugar on the cakes (do not sprinkle anything on top!). Caramelise briefly under the hot oven grill. Remove the parfait from the tin and remove the foil. Cut the parfait into slices and halve diagonally. Arrange the parfait immediately with the cakes. Decorate with caramel and blueberries. Dust with icing sugar and serve immediately
4
Sprinkle approx. 25 g sugar on the cakes (do not sprinkle anything on top!). Caramelise briefly under the hot oven grill. Remove the parfait from the tin and remove the foil. Cut the parfait into slices and halve diagonally. Arrange the parfait immediately with the cakes. Decorate with caramel and blueberries. Dust with icing sugar and serve immediately
5
5 hours waiting time