Raspberry Honey-Almond Parfait Recipe - Cooking Index
Raspberry Honey-Almond Parfait Recipe - Cooking Index
| Honey Almond Parfait | ||
| 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 | ||
| Raspberry Parfait | ||
| 14 oz | 397g | Raspberries - fresh (about |
| 3 1/2 | Cups) - or | |
| 30 oz | 852g | Raspberries - frozen, thawed |
| And drained | ||
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 cup | 237ml | Cream - whipping |
| 1/3 cup | 65g / 2.3oz | Egg whites - (slightly more |
| Than the whites of two - - large eggs) | ||
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 tablespoons | 30ml | Framboise - (raspberry |
| Brandy) or | ||
| 2 tablespoons | 30ml | Raspberry liqueur |
| Raspberry Sauce (optional | ||
| 14 oz | 397g | Raspberries - fresh or |
| 30 oz | 852g | Raspberries - frozen, thawed |
| And drained | ||
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 cup | 59ml | Water |
| 1 | Lemon - juice of | |
| 1/2 cup | 118ml | 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 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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.