HONEYALMOND PARFAIT
1/2 cup Whipping cream
1 large Egg
1 large Egg yolk
3 tbsp Honey
1/2 Vanilla bean, split the long - way, seeds removed and - reserved, OR
1/2 tsp Vanilla extract
2 oz Almonds, sliced (about 2/3 - cups), toasted, (at 350 F - for 10 minutes), cooled
RASPBERRY PARFAIT
14 oz Raspberries, fresh (about - 3 1/2 cups), OR
30 oz Raspberries, frozen, thawed - and drained
1/3 cup Sugar
1 cup Cream, whipping
1/3 cup Egg whites, (slightly more - than the whites of two - large eggs)
1/2 cup Sugar
2 tbsp Framboise, (raspberry - brandy) OR
2 tbsp Raspberry liqueur
RASPBERRY SAUCE (OPTIONAL
14 oz Raspberries, fresh OR
30 oz Raspberries, frozen, thawed - and drained
3/4 cup Sugar
1/4 cup Water
1 Lemon, juice of
1/2 cup Cream, whipping
16 Raspberries, whole
Almonds, sliced, toasted - (opt)
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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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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