Pumpkin Parfait

The more uniform the pieces, the more evenly the pumpkin will cook.

Use only enough water to just cover the pumpkin so the purée doesn't become watery.

Let the purée steam off briefly so it isn't too warm when mixing.

Even a small drop of yolk prevents the egg whites from whipping properly.

The mixture is ready when it has lightened in color and become noticeably thicker.

Well-chilled cream whips faster and holds better.

A clean, grease-free bowl helps achieve stable egg whites.

If the purée is still warm the mixture may curdle—it's better to wait a bit.

Fold with a spatula using large movements to keep the mixture fluffy.

Let the cling film overhang slightly so the parfait can be lifted out more easily later.

For larger molds, a longer freezing time may be needed.

Before slicing, let it sit at room temperature for 5 minutes to allow cleaner portions.