Summary

Ingredients

• 60 g pumpkin seeds
• 40 g suar, white
• 4 egg yolks, fresh
• 50 g cane suar, brown
• 1 tablespoon cognac
• 2 tablespoon pumpkin seed oil
• 200 g cream

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Instructions

1. Roast the pumpkin seeds dry in a pan over medium heat until they begin to crack and take on a light color. Take out of the pan.
2. Add the white sugar to the pan and let it melt without stirring. As soon as the last sugar crystals have dissolved and the sugar begins to turn light brown, stir in the pumpkin seeds with a heat-resistant spoon until they are evenly coated with caramel (attention: the sugar gets very hot!). Pour onto a silicone baking mat or parchment paper, spread thinly and let harden. As soon as the brittle has cooled down, break it into coarse pieces (put some aside for decoration), place in a freezer bag and use the rolling pin or a heavy pan to tap into a relatively fine brittle.
3. Put the egg yolks, cane sugar, cognac and oil in a metal bowl, whisk over the hot water bath with a whisk. This does not take longer than 4 minutes by hand, the mixture first becomes frothy, then creamy. Put the bowl in ice-cold water and keep beating until the custard is cold and slightly tough. Now stir in 50 g of pumpkin seed brittle. Whip the cream. First fold a third of it, then carefully fold the rest under the brittle cream, it should stay nice and airy.
4. Fill the mixture into timbale molds (100 ml capacity each) and place in the freezer for at least 4 hours. Turn out onto a plate and decorate with the remaining brittle.