First whip 200 g of cream and put in a cool place. Briefly toast 100 g pumpkin seeds in the pan (be careful not to turn them black), then caramelize the sugar in the pan and stir the pumpkin seeds into the mixture.
Then spread on a baking sheet lined with baking paper and keep in a cool place. Next, beat the egg yolks with the powdered sugar in a water bath until frothy.
When the mass is frothy, remove it from the water bath and keep beating until the mass has cooled down again. Mix the pumpkin seed brittle in a blender.
Then mix the cream, the fine brittle, the egg-sugar mixture and the pumpkin seed oil in a bowl. Fill the parfait mass into a silicone loaf pan and place in the freezer for at least 6 hours.
The chocolate cake:
Melt the butter together with the chocolate in a water bath and stir in the grated ginger. In the meantime, beat the eggs and sugar with the mixer for at least 3 minutes until frothy.
Now stir in the chocolate butter mixture and add the flour. Now pour the dough into buttered muffin silicone molds dusted with cocoa and place in the refrigerator for at least 8 hours.
To finish baking, preheat the oven to 200 ° C and bake for about 10-11 minutes (depends on the oven).
The raspberry sauce:
Puree the defrosted raspberries with the powdered sugar, lemon juice and a dash of gin with the hand blender and then strain through a sieve.
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