Pumpkin seed parfait with fresh strawberries

Total time: 4hr 50m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 760 Kcal, 11g Protein, 47g Carbohydrates, 58g Fat


  • Parfait
  • 30 g pumpkin seeds
  • 30 g cane sugar
  • 2 fresh egg yolks
  • 30 g icing sugar
  • 1.5 tbsp water
  • 2 tbsp pumpkin seed oil
  • 2 dl full cream
  • Strawberries
  • 250 g strawberries
  • 0.5 tbsp sugar
  • Utensils
  • For 2 soufflé ramekins, greased with oil and lined with cling film (approx. 250 ml each)

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  • Parfait

    Toast the pumpkin seeds in a pan without any oil. Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the pumpkin seeds, mix, arrange on a sheet of baking paper, leave to cool, roughly chop. Place the egg yolks and icing sugar in a thin-sided bowl, suspend the bowl over the gently boiling bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, beat until the mixture becomes a paler colour, remove from the bain-marie, stir until cold. Combine the caramelized pumpkin seeds and pumpkin seed oil, mix into the mixture. Beat the cream until stiff, fold in. Spoon the parfait mixture into the prepared moulds. Cover and freeze for approx. 4 hrs.
  • Strawberries

    Mix the strawberries and sugar, leave to steep for approx. 30 mins. Turn out the parfait, remove the film, cut into pieces, transfer to plates and decorate with the strawberries.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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