* Exported from MasterCook * Raspberry Honey-Almond Parfait Recipe By : New York's Master Chefs, Bon Appetit Magazine, 1985 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Honey-Almond Parfait: 1/2 c Whipping cream 1 lg Egg 1 lg Egg yolk 3 tb Honey 1/2 Vanilla bean -- split the long - way, seeds removed and - reserved -OR- 1/2 ts Vanilla extract 2 oz Almonds -- sliced (about 2/3 - c), toasted, (at 350°F - for 10 minutes), cooled Raspberry Parfait: 14 oz Fresh raspberries (about - 3 1/2 c) -OR- 30 oz Frozen raspberries -- thawed - and drained 1/3 c Sugar 1 c Whipping cream 1/3 c Egg whites -- (slightly more - than the whites of 2 lg - eggs) 1/2 c Sugar 2 tb Framboise (raspberry - brandy) -OR- 2 tb Raspberry liqueur Raspberry Sauce (optional): 14 oz Fresh raspberries -OR- 30 oz Frozen raspberries -- thawed - and drained 3/4 c Sugar 1/4 c Water 1 Lemon -- juice of 1/2 c Whipping cream 16 ea Raspberries, whole Almonds -- sliced, toasted - (optional) For Honey-Almond Parfait: Place the outer ring of an 8" springform pan on a flat serving plate; put it in a freezer. Whip 1/2 cup of the cream until stiff; refrigerate. In the top of a double boiler or mixer bowl that fits snugly into a saucepan, whisk together egg, egg yolk, honey, and vanilla seeds. Place this container over a 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 the almonds and reserved whipped cream. Pour the mixture into the chilled springform mold. Dip a finger in cold water and run it around the top rim of the mixture, forming clean edge. Return it all to the freezer. For Raspberry Parfait: Coarsely mash 14 oz of raspberries in food mill, processor or with the back of a large wooden spoon. Place the fruit in a saucepan with 1/3 cup of sugar and bring the mixture to a boil. Boil gently, stirring often, for 5 minutes. Strain the cooked fruit mixture to eliminate any seeds. Transfer to a shallow bowl and cool in a freezer or refrigerate. Meanwhile whip 1 cup of cream until stiff; refrigerate. Beat egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny. Partially fold in the cooked raspberry puree and framboise; add whipped cream and gently fold until blended. Pour the mixture over the honey-almond layer in the springform mold, smoothing the top with a spatula. Freeze for several hours or overnight. For Raspberry Sauce: In a saucepan, combine all of the sauce ingredients except lemon juice. Bring to a boil, then boil gently, stirring, for about 7 minutes. Reduce the heat and stir in the lemon juice. Keep warm. To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly with your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around the top and bottom edges of the parfait by piping whipped cream through a pastry bag fitted with a 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 - - - - - - - - - - - - - - - - - -