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Pumpkin Seed Parfait with Elderberries

Recipe originally published by


400 G Styrian Pumpkin Seeds

4 Egg yolks

3-4 Tbs Styrian pumpkin seed oil

400 G Elderberries

100 Ml Elderberry juice

1 Cinnamon stick

100 G Sugar

50 G Powdered sugar

400 ML Cream

2 Tbs honey

Seeds from 1 vanilla bean pod

1 Tsp CornstarchIcing Sugar for dusting


1. Roast Styrian pumpkin seeds in a pan without oil for 1-2 minutes. Remove seeds. Add sugar to pan and melt until golden brown. Mix in pumpkin seeds. Remove caramelized pumpkin seeds, place on parchment paper and allow to cool. Break pumpkin seed brittle into pieces, place in blender or food processor and chop until fine.


2. Whip egg yolks with icing sugar and 2 tbs of water in a bowl over a lightly boiling pot of water(double boiler) until the mix begins to thicken. Remove from heat and continue to whip cold. Mix in finely hacked pumpkin seed brittle and pumpkin seed oil. Whip cream until it thickens and gently add to mix. Layer a loaf pan with plastic wrap and fill with parfait mix. Smooth surface, cover with additional layer of plastic wrap and store in freezer.


3. Wash elderberries and remove from bunches with a fork. Melt honey in a pan, add elderberries, elderberry juice, vanilla bean pod seeds and cinnamon then bring to a boil. Let simmer at low temperature for about 1 min. Mix cornstarch with 1-2 tbs cold water, stir into elderberry topping then heat until warm. Allow to cool.4. Dip loaf pan into hot water to just below rim. Place parfait on a cutting board, remove plastic wrap and cup parfait into 2-3 cm thick slices.


Serve each slice with elderberry topping for 6 hrs.

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