Makes 8 to 10 servings
1 cup green pumpkin seeds, well toasted
1/2 cup light corn syrup
1/4 cup granulated sugar
Pinch of salt
3 cups heavy cream
1. Mix together pumpkin seeds, corn syrup, sugar, and salt and puree in a food processor until it reaches the consistency of peanut butter. Scoop out and set aside.
2. Mix heavy cream into seed puree until fully blended. Pass through a sieve, and then whip in a blender until it reaches desired consistency.
- From Hungry Pigeon pastry chef and co-owner Pat O'Malley
Per serving (based on 10): 261 calories, 4 grams protein, 20 grams carbohydrates, 9 grams sugar, 20 grams fat, 49 milligrams cholesterol, 47 milligrams sodium, trace dietary fiber.EndText