- 250 ml heavy cream
- 30 g sugar
- 2.5 × sheet(s) of gelatin
- 25 ml Pumpkin seed oil
- 30 g powdered sugar
- 125 ml espresso
- 5 ml Coffee liqueur
- 30 g pumpkin seeds
Preparation of Espresso and Kernel Oil Espuma:
Boil the espresso, transfer to a large receptacle and mix in the sugar until it has dissolved. Once the coffee has cooled, add the kernel oil and coffee liqueur. Allow the mixture to cool and then pour into a 0.5 l iSi Whipper with heavy cream. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Preparation of the Pumpkin Seed Caramel:
Melt the sugar to caramel and stir in the pumpkin seeds. Spread the caramel on a piece of baking paper and allow to cool. Next, cut into pieces with a large knife.
Pour the Espresso and Kernel Oil Espuma into small glasses and sprinkle with the chopped caramel and pumpkin seed mix.
Recipe by Susi Liedl, food blogger, Prostmahlzeit (Austria)