Pumpkin Seed Parfait

Beat the eggs and yolks together with the honey in a bowl over hot steam until the mixture becomes foamy. Whip the cream separately until stiff, finely crush the pumpkin seeds in a mortar and stir both with the almond liqueur into the egg mixture. Meanwhile, small portion molds already well pre-chilled in the freezer, then fill the finished mass and freeze for at least 4 hours. Before serving, briefly hold the ramekins in hot water and then invert. Garnish each parfait with a little whipped cream and chopped pumpkin seeds.

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