Honey-Almond Parfait

Servings: 8
Ingredients:

1/2 c  Whipping cream                           -- reserved, OR
1 lg Egg                               1/2 ts Vanilla extract
1 lg Egg yolk                            2 oz Almonds, sliced (about 2/3
3 tb Honey                                    -- cups), toasted, (at 350 F
1/2 ea Vanilla bean, split the long             -- for 10 minutes), cooled
-- way, seeds removed and

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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