Directions

1. Roast sunflower seeds in a pan without oil for 1-2 minutes. Remove from heat.
2. Put 1 tablespoon of sugar in the pan. Stir occasionally until sugar is dissolved completely and turns light yellow in color.
3. Add the sunflower seeds and let them caramelize for about 1 minute.
4. Remove from the pan and transfer onto the baking paper and let cool.
5. Peel the oranges and remove the white skin. Remove the fillets with a sharp knife.
6. Squeeze juice out of the cuticles. Mix 2 tablespoons of juice, brown sugar and rum. Marinate the fillets in it.
7. In a bowl, whisk the creme fraîche, 2 tablespoons of sugar and vanilla sugar in a bowl  with a hand mixer.
8. Add the poppy seed filling and stir in quickly. Whip the whipped cream stiffly and fold into the poppy seed mixture.
9. Chill the cream for 10-15 minutes.
10. Arrange poppy seed cream and oranges on plates. Sprinkle with caramelized sunflower seeds.