Roast the pumpkin seeds in a hot pan without fat. Melt the sugar until golden brown, add the roasted kernels, stir well and immediately place everything on an oiled tray and let cool down.
Beat the egg yolks with the powdered sugar over a hot water bath, then best beat cold again in a food processor or with a hand mixer. The mass must remain very frothy. I put everything in the Kitchen-Aid and let it get cold there while stirring.
Coarsely crush the cooled brittle, grind it very finely in a food processor and stir into the cold-beaten egg mixture. Fold in the pumpkin seed oil and cream. Pour the parfait mixture into a form lined with cling film, cover with cling film and place in the freezer for at least 4 hours.
Mix the raspberry syrup and fresh raspberries and serve with the parfait slices. Decorate with fresh mint.
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