ICE CREAM WITH PUMPKIN SEED OIL AND CARAMELISED PUMPKIN SEEDS
-100ml GEA Pumpkin Seed Oil
-1L vanilla ice cream
-75g pumpkin seed oil
To caramelise pumpkin seeds, bring water and sugar to boil, add pumpkin seeds to the pan and slowly heat until the seeds swell up and turn golden brown.
Put a few balls of vanilla ice cream in a dessert bowl, add 1 to 2 tablespoons of GEA Pumpkin Seed Oil per serving and decorate the dessert with caramelised pumpkin seeds.
You can also whip the ice cream in a blender until creamy. While whipping, add pumpkin seed oil and minced caramelised pumpkin seeds.
CHOCOLATE-CHIP MUFFINS WITH PUMPKIN SEED OIL
-75 ml GEA Pumpkin Seed Oil
-1 cup yogurt
-100 g sugar
-150 g flour
-2 teaspoons baking powder
-100 g dark chocolate (chopped into bits)
-Frosting of your choice
-Roasted pumpkin seeds (to sprinkle on top)
Separate the egg whites and egg yolks. Beat the egg whites until stiff. Gradually add the sugar and continue beating until stiff peaks form. Mix in the egg yolks. Add the oil, flour, baking powder and chocolate chips. Pour the batter into the muffin tins and bake at 360°F for 20 min.
Once the muffins have cooled, top with a frosting of your choice and sprinkle with roasted pumpkin seeds.