Honey-Almond Parfait

Recipe Ingredients

1/2 cup	118ml	Whipping cream
1 cup	198g / 7oz	Egg (large)
1 cup	198g / 7oz	Egg yolk (large)
3 tablespoons	45ml	Honey
1/2		Vanilla bean - split the long
		Way - seeds removed and
		Reserved - or
1/2 teaspoon	2.5ml	Vanilla extract
2 oz	56g	Almonds - sliced (about 2/3
		Cups) - toasted, (at 350f
		For 10 minutes) - cooled

Recipe Instructions

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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