Airy pumpkin seed parfait
For making an ultra-light parfait, you can perfectly use the vacuum machine. You can always achieve the same end results with great precision.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes 600g.
Allergens and dietary requirements
- Egg
- Cow's milk
- Lactose
Ingredients
Preparation method
Put 15 vacuum storage containers with matching plastic trays (from 500 to 650 millilitres) in the freezer.
Roast the pumpkin seeds for 8-10 minutes at 160°C.
Grind the pumpkin seeds with 1 quantity of the pumpkin seed oil to a smooth 'butter' and strain out any bits with a fine sieve.
Now weigh 115g of this butter into the thermoblender cup.
Mix the egg yolks and water with the pumpkin seed butter at 80°C in the thermoblender on speed 6 until the entire mixture has reached 80°C.
Then dissolve the gelatin in the egg yolk mixture.
Pass the mixture through a fine sieve and weigh 220g into the mixing bowl of the food mixer.
Add the sugar and fondant and use the whisk to beat until stable and fluffy.
Whip the cream to soft peaks and mix with the egg yolk mixture.
Using a spatula, mix the base and olive oil.
Weigh 40g of parfait mixture per plastic tray and place in the vacuum storage container.
Place the vacuum container in a suitable vacuum bag (40x25 cm) and vacuum seal to -0.6 to -0.8 bar in the vacuum machine , until the mixture has increased significantly in volume and clear air bubbles are visible.
Freeze for at least 8 hours.
Serving suggestions
- Delicious in a dish with chamomile, rhubarb, and blackberries.
- Combines well with green juniper, woodruff and hay.
- Perfect with strawberry, rhubarb and lovage.
