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

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 - rese
1/2	ts	Vanilla extract
2	oz	Almonds, sliced (about 2/3 - cups), toasted, (at 350 F - for
RASPBERRY PARFAIT
14	oz	Raspberries, fresh (about - 3 1/2 cups), OR
30	oz	Raspberries, frozen, thawed - and drained
1/3	c	Sugar
1	c	Cream, whipping
1/3	c	Egg whites, (slightly more - than the whites of two - large
1/2	c	Sugar
2	tb	Framboise, (raspberry - brandy) OR
2	tb	Raspberry liqueur
RASPBERRY SAUCE (OPTIONAL
14	oz	Raspberries, fresh OR
30	oz	Raspberries, frozen, thawed - and drained
3/4	c	Sugar
1/4	c	Water
1		Lemon, juice of
1/2	c	Cream, whipping
16		Raspberries, whole
		Almonds, sliced, toasted - (opt)

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

: Place the outer ring of an 8-inch 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 ounces 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 thge 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

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