Ready in: 1/2h Serves: 8 Complexity: medium Origin: Sweets and DessertsReady in: 1/2h Serves: 8 Complexity: medium Origin: Sweets and Desserts
Ingredients
Pumpkinseed Vanilla Custard:
375g heavy cream (38%)
1 Haitian vanilla bean
4 egg yolks
15g crystal sugar
100g white chocolate
15g gelatine mix
Pumpkinseed Croquant:
250g pumpkinseeds, plain, roasted
250g crystal sugar
Pumpkin Seed Pesto:
100g pumpkinseed oil (100%)
100g croquant
Blend ingredients.
Directions
1. Bring heavy cream and vanilla bean to a boil.
In a seperate bowl, mix the egg yolks and sugar together.
Add to heavy cream and heat to 185 degrees Fahrenheit.
Add the chocolate and gelatin and remove from heat when melted.
2. Make caramel.
Add seeds and let cool on silpat.
Grind in food processor and add half of croquant to cream mixture.
3. To finish: Plate the vanilla cream and top with croquant and pesto.
Decorate with strawberry jam and fresh strawberries.
Recipe courtesy of Eduard Frauneder and Wolfgang Ban.