Cut the vanilla beans lengthwise and scrape out the pulp. Bring the pods, the pulp, honey, vanilla sugar and milk slowly to the boil and leave to infuse for ½ hour. Remove the vanilla beans and whisk the vanilla milk with yolks over steam until frothy. Meanwhile, warm the couverture slightly and soak the gelatin in cold water. Squeeze the gelatine well and add to the yolk mixture. Stir the entire mixture until cold. Now add the lip-warm chocolate coating and the egg liqueur. Beat the egg whites with granulated sugar until stiff and fold into the stagnant base mixture together with the whipped cream and the pumpkin seed brittle. Small molds with some oil grease and fill in the pumpkin seed brittle cream.approx. 4 hours chill. For the caramelized pumpkin cubes: lightly caramelize powdered sugar in a pan, deglaze with a little orange juice and add the cinnamon stick and cloves. Cook the pumpkin cubes briefly. Meanwhile, peel the oranges and cut into fillets. Now add the orange fillets and season with Grand Manier. If necessary, bind with cornstarch. Turn out the well-chilled pumpkin seed brittle cream and serve with the warm caramelized pumpkin oranges.For the pumpkin seed brittle: caramelize 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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