Parfait of Nutmeg Pumpkin with Cardamom Soft Fruit

Whip the whole eggs and the yolks with the sugar in a snow kettle over steam until warm and creamy. Then beat until cold. Then add the pumpkin puree, cinnamon, ginger and orange zest and pumpkin seed brittle. Finally, fold in the stiffly whipped cream. Now fill the parfait mixture into molds lined with cling film and freeze for about 4 hours. For the cardamom sour cherries: core 500 g sour cherries and boil them gently with citric acid, cherry syrup, vinegar, jelling sugar and cinnamon stick for about 15 minutes. Blend with a hand blender until the desired consistency is reached. Now strain through a fine sieve. Also remove the seeds from the remaining sour cherries and bring to the boil once in the sour cherry sauce. Perfume with cherry liqueur and season with ground cardamom. Let the sour cherries pickle for about 4 hours. Now turn the ice-cold parfait and arrange it with the lukewarm sour cherry sauce.For the pumpkin seed brittle: caramelize the sugar in a pan and stir in the pumpkin seeds. Place the brittle on a lightly greased baking sheet and allow to cool. Then coarsely grind the brittle with a moulinette.

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