Maxfacts

Pumpkin parfait

Ingredients

• 350 g pumpkin pieces (approximately 450 g before preparing), or pumpkin puree
• 150 g caster sugar
• 1 tsp vanilla paste (or vanilla extract)
• spritz of lemon juice
• 2 egg whites, whipped
• 200 ml double cream, whipped

Method

1. Line a loaftin with clingfilm, set aside. In a saucepan gently cook pumpkin, sugar, vanilla paste, lemon juice until soft, around 10 minutes. Remove from heat and blend to a smooth puree, pass through a fine-meshed sieve, set aside to cool.
2. When cooled, add whipped egg whites, fold in. Add whipped cream, fold in. Pour mixture into prepared loaftin. Cover with clingfilm, freeze for several hours or overnight. Move from freezer to fridge 30 minutes before serving.