Summary

Ingredients

• 60 g pumpkin seeds, (roasted in a pan)
• 40 g suar
• 4 egg yolks
• 50 g cane suar, brown
• 1 tablespoon rum
• 2 tablespoon pumpkin seed oil
• 200 g cream, (whipped until stiff)

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Instructions

1. Put the white sugar in a hot pan to caramelize.
2. When the sugar is liquid, mix in the pumpkin seeds.
3. Spread out a piece of baking paper and spread the sticky (very hot!) Mixture thinly on it with a spatula.
4. Place a second piece of baking paper on top and roll it smoothly with a rolling pin.
5. Let it cool and go over it again with the rolling pin, so that brittle splinters are formed.
6. Beat the egg yolks with the cane sugar, the rum and the oil in a hot water bath in a metal bowl with the mixer.
7. When the mass is nice and creamy, transfer to a cold water bath and continue beating until the mass is cold (attention: the cream changes its color to green and is no longer as creamy!).
8. Now carefully fold the whipped cream and the brittle into the green cream.
9. Banish the mixture in the freezer for a few hours.
10. I always do this in a small metal bowl from Ikea.
11. When I freeze out the ice, I briefly put the bowl in hot water so that I can turn the ice over.
12. Then I cut it into 4 pieces of cake that I arrange on dessert plates.