Pinot Blanc Cream with Core Oil Whipped Cream

For the Pinot Blanc cream, soak gelatin sheets in cold water. Mix yogurt and all ingredients until smooth.

Warm the wine slightly and dissolve the gelatine leaves in it. Stir into the crème while warm by hand and pour into glasses.

For the fruit topping and jelly, boil white wine with lime juice, cinnamon and sugar, peel and core pears, cut into small cubes and add. Cook until soft and let cool.

Pour the pear pieces through a sieve and collect the liquid. Stir the cake jelly powder into this and boil according to package instructions and cool slightly.

Spread the pear cubes on the crème in the glasses, pour the jelly over them and refrigerate.

For the pumpkin seed oil whipped cream, pour whipped cream into the machine, add powdered sugar, cinnamon and the pumpkin seed oil, close and screw in the cartridge.

Shortly before serving, drizzle on the Pinot Blanc cream, sprinkle with chopped pumpkin seeds and drizzle a little pumpkin seed oil.

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