Heat the whipped cream with the butter and powdered sugar in a saucepan to about 50°C. Stir the grated pumpkin seeds into this liquid. Cover the mixture and place in the refrigerator for one hour. Preheat oven to 200 ° C. Cover a baking tray with baking paper and spread the pumpkin seed mixture with a flexible palette evenly thin. Place in the center of the oven and bake for 8-10 min until golden brown. Leave on the tray to cool and then break into pleasing pieces.
Preparation Tip:
You can also reduce the sugar in the recipe to 80g.Serving suggestion: This crisp is great as a decoration for ice cream, puddings and other desserts.But the crunch is also a hit with wine.
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