Honey-almond parfait

4 servings

Ingredients

Quantity Ingredient
½ cup Whipping cream
1 Egg
1 Egg yolk
3 tablespoons Honey
½ Vanilla bean, split the long way, seeds removed and reserved, OR
½ teaspoon Vanilla extract
2 ounces Almonds, sliced (about 2/3 cups), toasted, (at 350 F for 10 minutes), cooled

Directions

Place outer ring of 8-inch springform pan on flat serving plate; put in freezer. Whip ½ cup cream until stiff; refrigerate.

In top of double boiler or mixer bowl that fits snugly into a saucepan, whisk together egg, egg yolk, honey and vanilla seeds.

Place over pan of boiling water and whisk vigorously until lightly thickened, 5 to 7 minutes. Remove from heat and continue beating until thick and completely cooled.

Fold in almonds and reserved whipped cream. Pour into chilled springform mold. Dip a finger in cold water and run around rim of mixture, forming clean edge. Return to freezer.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

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