Dry roast the pumpkin seeds. Boil a light caramel with the crystal and vanilla sugar. Stir in the roasted pumpkin seeds, pour onto a silicone mat and let cool. Then coarsely grate with a food processor. Beat egg yolks and crystal and vanilla sugar first over steam until warm and then cold. Dissolve the couverture and stir in together with the kernel oil. Fold in the whipped cream together with the pumpkin seed brittle. Fill the mixture into Dariol or terrine molds lined with cling film and freeze for at least 4 hours, then turn out and serve.
Preparation Tip:
Pumpkin seed brittle can be wonderfully frozen in a plastic bag or stored dry and dark.
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