Semifreddo with pumpkin seed brittle

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

cold and creamy, nutty and crispy

Dry roast the pumpkin seeds in a pan over medium heat until they begin to crack and turn light brown. Remove from the pan. Add the white sugar to the pan and 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 heatproof spoon until they are evenly coated with caramel (careful: the sugar will be very hot!). Pour onto a silicone baking mat or baking paper, spread thinly, and let harden. Once the brittle has cooled, break it into large pieces (reserve some for decoration), place it in a freezer bag, and mash it with a rolling pin or a heavy pan until it forms a relatively fine brittle. Combine the egg yolks, brown sugar, cognac, and oil in a metal bowl and whisk over a hot water bath. This should take no longer than 4 minutes by hand; the mixture will first become foamy, then creamy. Place the bowl in ice-cold water and continue whisking until the custard is cold and slightly thickened. Now stir in 50g of pumpkin seed brittle. Whip the cream until stiff peaks form. First, add a third of the mixture, then carefully fold the rest into the brittle, keeping it nice and airy. Pour the mixture into 100ml timbale molds and freeze for at least 4 hours. Turn out onto a plate and garnish with the remaining brittle.