Sweet Parfait of the Styrian Pumpkin Seed Oil on Ginger Pralinees on Schilchersektschaum

For the pralines Peel the ginger, put the peelings with sugar in a saucepan, pour in water, put in the vanilla bean and let the whole thing bubble up. Cut the ginger into pieces the size of a nut, add it and do the whole thing at a moderate temperature “until the thread is strong” (see tip), lastly add the glucose (the sugar solution must not make any more!). Now put the ginger pieces in a large enough bowl, dry for a night and then cut very. Now melt the cooking chocolate in a Reindl, dip the ginger pieces briefly in it and dry them one more time.

For the parfait, melt the sugar while stirring until golden brown, remove the caramel from the kitchen stove, stir in the pumpkin seeds and pour the amount on the spot onto a baking sheet lined with parchment paper. Cool the brittle, then chop finely using a large knife and grind finely in a grinder. Stir so much honey with pumpkin seed oil that it becomes very thick. Beat the yolks with butter and cinnamon until creamy. Then warm the amount slightly over steam, let the gelatin melt in it and fold in the honey-oil mixture. Whip the egg whites until stiff and fold the snow alternately with the whipped cream and the brittle into the yolk mixture. fill everything together into a mold and freeze for 2-3 hours.

For the mousse Beat the yolks with the cinnamon and sugar until creamy. Then add the vanilla pulp and juice.

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