Pumpkin Seed Parfait

1. sugar in a frying pan melt until golden brown. Add the pumpkin seeds and glaze briefly. Put the pumpkin seed caramel on an oiled baking tray and cool.

2. egg yolks with 60 g powdered sugar and 5 tbsp cold water in a whisk kettle until smooth, then beat over a hot water bath until creamy. Fold in pumpkin seed oil. Place the whipping kettle in iced water and cool. Stir occasionally.

3. pumpkin seed caramel with a wooden spoon handle coarsely crushed, in a food processor form and finely grind. Whip the whipped cream until stiff.

4. 1/3 of the caramel and the whipped cream to the parfait mass form and fold in well. Fold in remaining pumpkin seed caramel.

5. brush a tunnel mold 1 liter capacity with oil and spread with plastic wrap. Pour in the parfait mixture and freeze for 5-6 hours, better one night.

6. Mix 100 g of raspberries with 3 tbsp of cold water and the remaining powdered sugar and blend finely with the hand blender. Gently stir the remaining raspberries in a baking bowl with the fruit sauce as well as the raspberry brandy. Serve with the parfait.

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