Prep Time: 10 mins
Cook Time: 30 mins
Roasted Squash Seeds:
- 3/4 cup squash seeds, washed and excess pulp removed
- 2 tsp olive oil
- 1 cup granulated sugar
- 1/2 cup honey
- 1/2 tsp baking soda
- 1/2 pkg (375 g pkg) bacon, cooked, crumbled and drained on paper towel
- 1/2 cup toasted walnuts
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup heavy cream
- 1 1/2 cups ricotta cheese
- 1/4 cup honey, divided
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
- 1- pint fresh raspberries
- 1/2- pint fresh blackberries
- 1 tbsp lemon juice
- 6 sprigs fresh mint, for garnish
- Roasted Squash Seeds: Spread reserved squash seeds in single layer on paper towel-lined baking sheet. Let stand for 1 to 2 hours until completely dry.
- Preheat oven to 325˚F (160˚C). Toss squash seeds with oil until well coated. Spread onto baking sheet in even layer. Roast, stirring occasionally, for 20 to 30 minutes or until golden and crisp. Let cool completely.
- Bacon Brittle: Line baking sheet with parchment paper or greased foil; set aside. Heat sugar and honey in large heavy-bottomed saucepan set over medium-low heat, stirring until sugar is melted.
- Increase heat to medium and bring to boil. Boil, without stirring, until candy thermometer reaches hard crack stage, 300°F to 310°F (150°C to 155°C ), occasionally brushing down side of pan with pastry brush dipped in cold water. If you do not have a candy thermometer, you can use the cold-water test. Carefully drop a spoonful of hot syrup into a bowl of cold water. If your syrup has reached the hard crack stage (300°F to 310°F) it will form brittle strands and easily crack and snap. If the syrup is still sticky or pliable after hitting the water, continue cooking for 5 minutes and re-test. Continue this until syrup reaches hard crack stage.
- Remove from heat; immediately stir in baking soda (mixture will bubble up). Stir in bacon, walnuts, butter, vanilla, squash seeds, and salt.
- Immediately pour mixture onto prepared pan; spread using heatproof spatula. Let cool completely. Break into pieces. (Serve the same day or store in airtight container for up to 5 days or freeze for up to 2 weeks.)
- Ricotta Parfaits: Using electric mixer, whip heavy cream until slightly thickened. Mix in ricotta, 2 tbsp honey, lemon zest and vanilla until stiff peaks form. Toss berries with remaining honey and 1 tbsp lemon juice; let stand for 5 to 10 minutes to slightly macerate.
- Layer berries and ricotta cream in 6 glasses. Top with pieces of brittle and garnish with mint.