Roast sunflower seeds in a pan without fat for 1-2 minutes, remove. Let 1 tablespoon of sugar in the pan until the sugar mass is completely dissolved and has turned a light yellow colour.
Add the sunflower seeds and allow to caramelize for about 1 minute. Take out, put on baking paper and let cool down.
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Mix 2 tbsp. juice, brown sugar and rum.
Marinate the fillets in it.
Whip the crème fraîche, 2 tbsp. sugar and vanilla sugar in a bowl with the whisk of the hand mixer until creamy. Add the poppy seed filling and stir in quickly. Whip the whipped cream with the whisk of the hand mixer until stiff and fold into the poppy seed mixture.
Chill the cream for 10-15 minutes.
Crumble sunflower seeds. Arrange poppy seed cream and oranges on plates. Sprinkle with sunflower seeds.