Pumpkin Seed Whipped Cream

Makes 8 to 10 servings

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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

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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