Pumpkin Seed Dacquoise Recipe

Toast the Pumpkin Seeds

Preheat your oven to 350°F (175°C). Spread pumpkin seeds on a baking sheet and toast in the oven for 10-12 minutes until golden. Let cool and then chop coarsely.

Make the Meringue

In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. Gently fold in powdered sugar and almond flour.

Fold in Pumpkin Seeds

Gently fold the toasted pumpkin seeds and vanilla extract into the meringue mixture.

Bake the Dacquoise

Spread the mixture onto a lined baking sheet in an even layer. Bake for 25-30 minutes or until lightly browned and firm. Let cool.

Whip the Cream

In a mixing bowl, combine heavy cream, rosehip syrup, lemon zest, and powdered sugar. Beat until soft peaks form.

Make the Raspberry Puree

In a saucepan over medium heat, combine raspberries and granulated sugar. Cook until the raspberries break down. Strain to remove seeds and set aside.

Create the Anglaise Base

In a separate bowl, whisk together egg yolks. In a saucepan, heat milk and vanilla extract until just below boiling. Gradually pour the hot milk into the egg yolks, whisking constantly.

Thicken the Anglaise

Return the mixture to the saucepan and cook on low heat, stirring until it thickens enough to coat the back of a spoon. Remove from heat and stir in the raspberry puree.