Raspberry 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
14 ounces Raspberries, fresh (about 3 1/2 cups), OR
30 ounces Raspberries, frozen, thawed and drained
⅓ cup Sugar
1 cup Whipping cream
⅓ cup Egg whites, (slightly more
14 ounces Raspberries, fresh OR
30 ounces Raspberries, frozen, thawed and drained
¾ cup Sugar
¼ cup Water reserved, OR
½ teaspoon Vanilla extract
2 ounces Almonds, sliced (about 2/3 cups), toasted, (at 350 F for 10 minutes), cooled than the whites of two large eggs)
½ cup Sugar
2 tablespoons Framboise, (raspberry brandy) OR
2 tablespoons Raspberry liqueur
Juice of one lemon
½ cup Whipping cream
16 Raspberries, whole
Almonds, sliced, toasted (opt)

Directions

HONEY-ALMOND PARFAIT

RASPBERRY PARFAIT

RASPBERRY SAUCE (OPTIONAL

For Honey-Almond Parfait: ========================= 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.

For Raspberry Parfait: ====================== Coarsely mash 14 ounces raspberries in food mill, processor or with back of large wooden spoon. Place in saucepan with ⅓ cup sugar and bring to boil. Boil gently, stirring often, for 5 minutes.

Strain to eliminate seeds. Transfer to shallow bowl and cool in freezer or refrigerate.

Meanwhile whip 1 cup cream until stiff; refrigerate. Beat egg whites until they form soft peaks; then gradually add ½ cup sugar and continue to beat until stiff and shiny. Partially fold in cooked raspberry puree and framboise; add whipped cream and gently fold until blended. Pour mixture over honey-almond layer in springform mold, smoothing top with spatula. Freeze several hours or overnight.

For Raspberry Sauce: ==================== In saucepan, combine all sauce ingredients except lemon juice.

Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.

To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly withy your palms).

Whip ½ cup cream until stiff; form decorative border or rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired.

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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