Recipe: Raspberry Honey Almond Parfait

Title: Raspberry Honey-Almond Parfait
Categories: Desserts, Parfaits, Masterchefs, New york, Obar
Yield: 8 servings

----------------------------HONEY-ALMOND PARFAIT----------------------------
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

-----------------------------RASPBERRY PARFAIT-----------------------------
14 oz Raspberries, fresh (about -- than the whites of two
-- 3 1/2 cups), OR -- large eggs)
30 oz Raspberries, frozen, thawed 1/2 c Sugar
-- and drained 2 tb Framboise, (raspberry
1/3 c Sugar -- brandy) OR
1 c Cream, whipping 2 tb Raspberry liqueur
1/3 c Egg whites, (slightly more

-------------------------RASPBERRY SAUCE (OPTIONAL-------------------------
14 oz Raspberries, fresh OR 1 ea Lemon, juice of
30 oz Raspberries, frozen, thawed 1/2 c Cream, whipping
-- and drained 16 ea Raspberries, whole
3/4 c Sugar Almonds, sliced, toasted
1/4 c Water -- (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