Pumpkin Seed Parfait with Blueberry Compote and Chocolate Cake

Brittle

1. Dissolve the white sugar with 50ml water in a saucepan over high heat while stirring. Then caramelize on medium heat without stirring. As soon as the caramel is golden brown, remove from the heat and stir the roasted pumpkin seeds quickly into the caramel with a wooden spoon.
2. Immediately place the brittle on a silicone mat or baking paper to cool down and spread it flat as much as possible. When the brittle has set in a freezer bag, close it and use a meat mallet or rolling pin to break the pumpkin seed brittle into small brittle crumbs. It is best to use a wooden board as a base. Save 1 tablespoon of brittle for decoration.

Parfait

1. In a metal bowl over a water bath, whip the egg yolks together with pumpkin seed oil, amaretto and brown sugar for approx. 3 to 4 minutes to form a smooth cream. The mass should reach a maximum of 80 degrees, so only let the water bath simmer on a medium to low level. Fold in the pumpkin seed brittle. Then let cool over the ice bath while stirring.
2. Whip the cream until stiff and fold it carefully into the custard. As little as possible of the whipped air should escape from the cream. Use a jam funnel to fill 4 timbale molds and let them set in the freezer for at least 3 to 4 hours.

blueberry Dessert

1. Caramelize the sugar in a pan over medium heat until light brown and deglaze with the currant juice while stirring. Stir in the cinnamon stick, star anise, lemon juice and zest and let the sauce simmer gently for about 5 minutes. If it is still too thin after that, add the cornstarch and use it to thicken the sauce.
2. Wash the blueberries, pat dry and stir into the sauce. Take the pot off the stove and let the sauce steep a little longer. Carefully reheat the compote shortly before the parfait is frozen.

Red wine cake with chocolate chips

1. Preheat the oven to 160 ° C hot air. Butter a springform pan with a diameter of 26cm and flour it.
2. In a large bowl, beat the butter until frothy, add both types of sugar and the vanilla sugar and mix in. Then add the egg and yolk. Carefully stir in the red wine. (Don’t be surprised, the mass doesn’t look very appetizing at this stage, but that’s about to change!)
3. Mix the flour, cocoa powder, baking powder, cinnamon and salt together and then mix into the dough. The dough should now have a homogeneous, creamy consistency. Finally fold the chocolate chips into the batter.
4. Fill the dough into the springform pan and distribute it evenly. Bake for about 25-30 minutes, until a wooden skewer skewered into the cake comes out clean again. (Attention: If you hit a chocolate drop during the cooking test, the skewer will of course not come out clean. Just try in several places.) Let the cake cool for 10 minutes in the springform pan, then turn it out of the tin. Serve sprinkled with icing sugar.