Pumpkin Seed Parfait with Hot Red Wine Plums

• For the parfait, roast the pumpkin seeds in a pan without adding any fat until they start to smell, then remove. Put the sugar in the hot pan and let it caramelize over medium heat until light brown. Add the pumpkin seeds to the sugar and glaze them briefly. Then place on baking paper and let cool down.
• Beat the egg yolks and powdered sugar over a hot water bath until frothy. Remove the bowl from the water bath and place in ice water. Beat the mass until it is cold and binds.
• Grind the pumpkin seed brittle to a fine powder and stir into the egg mixture with the pumpkin seed oil. Then carefully fold in the cream.
• Pour the parfait into small molds or a large freezer, cover with cling film and place in the freezer for at least six hours.

Plums in red wine:

• For the hot red wine plums, put the water and red wine in a saucepan, heat and dissolve the sugar in it. Then add the cinnamon stick and the ground vanilla and bring to the boil. Then reduce the temperature, add the plums and simmer until the peel comes off easily and the plums are soft.
• Meanwhile, mix the cornstarch with the water in a small container and finally add to the saucepan. Bring the mixture to the boil again until it thickens.

Brittle leaves:

• For the brittle leaves, mix all ingredients together and let rest for an hour. Place small heaps with two espresso spoons on a baking sheet lined with baking paper and bake at 160 ° C for about 14 minutes. Let cool well before serving.