Pumpkin Orange Parfait

2 oranges
200 gr pumpkin (Hokkaido)
seeds of 1 vanilla pod
1 pinch cinnamon
2 tablespoons Grand Marnier
2 egg whites
1 pinch salt
50 gr sugar
100 ml whipped cream
100 gr caramels
3-4 tbsp pumpkin seeds
100 gr frozen raspberries
2 tablespoons sugar

Squeeze the juice from the oranges. Cut the pumpkin into cubes. Cook together with the seeds of the vanilla pod, the orange juice and cinnamon for 15 minutes. Puree it and let it cool down.
Beat the egg white with salt until stiff . Stir in sugar. Whip the cream until stiff. Fold the cream, the beaten egg white and the pumpkin puree together. Add the Grand Marnier. Fill in 4-5 molds and give it for 5 hours in the freezer.
Grind toffees in a mixer. Add the pumpkin seeds and chop well. Put on the oven grill. Give the caramel on a baking sheet and place it for approximately 1 / 2 to 1 minutes under the grill. Let it cool and break into pieces.
Boil raspberries with the sugar. Puree it and sieve to remove the seeds. Serve the parfait with raspberry sauce and brittle.