Stuffed and Baked Squash Blossoms

For the espresso parfait: briefly bring the cream and coffee beans to the boil and leave to infuse for 5 minutes, then strain and chill for approx. 1 hour. Whip the egg yolks with the sugar, vanilla sugar and salt over steam until warm and then continue to whip until the mixture is cold. Now stir in the honey and mocha liqueur, and finally whip and fold in the java bean cream, which has previously been chilled. Pour the mixture into serving dishes and refrigerate for about 4 hours. For the filling: cut the peeled pumpkin into small pieces and cook in a pot with orange juice, sugar and the spices until soft. The juice should have evaporated. Then remove the clove and cinnamon stick and blend the mixture with a hand blender to a puree. Remove the inner green sepals from the washed squash blossoms. Pour in the cooled puree and twist the flower together. Now make a batter with milk, flour, cornstarch, vanilla sugar, salt, yolks and the beaten egg whites. Pull the squash blossoms through the batter and bake in peanut oil until crispy. Remove the well-frozen parfait from the molds. Mix the yogurt with honey and vanilla sugar and spread on a plate until smooth. Now place the pumpkin blossoms and the parfait in a pleasing way.

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