Title: Honey-Almond Parfait
Categories: Dessert Parfaits Newyork
Yield: 8 Servings

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 - rese
1/2	ts	Vanilla extract
2	oz	Almonds, sliced (about 2/3 - cups), toasted, (at 350 F - for

Place the outer ring of an 8-inch springform pan on a flat serving plate; put this all in the freezer.

: Whip 1/2 cup of cream until stiff; refrigerate.

: In the top of a double boiler or mixer bowl that fits snugly into a saucepan, whisk together the egg, egg yolk, honey and vanilla seeds. Place the mixture 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 rim of the mixture, forming clean edge. Return to freezer until sufficiently firm.

: 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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