Recipe By : New York's Master Chefs, Bon Appetit Magazine, 1985
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Honey-Almond Parfait:
1/2 c Whipping cream
1 lg Egg
1 lg Egg yolk
3 tb Honey
1/2 Vanilla bean -- split the long
- way, seeds removed and
- reserved -OR-
1/2 ts Vanilla extract
2 oz Almonds -- sliced (about 2/3
- c), toasted, (at 350°F
- for 10 minutes), cooled
Raspberry Parfait:
14 oz Fresh raspberries (about
- 3 1/2 c) -OR-
30 oz Frozen raspberries -- thawed
- and drained
1/3 c Sugar
1 c Whipping cream
1/3 c Egg whites -- (slightly more
- than the whites of 2 lg
- eggs)
1/2 c Sugar
2 tb Framboise (raspberry
- brandy) -OR-
2 tb Raspberry liqueur
Raspberry Sauce (optional):
14 oz Fresh raspberries -OR-
30 oz Frozen raspberries -- thawed
- and drained
3/4 c Sugar
1/4 c Water
1 Lemon -- juice of
1/2 c Whipping cream
16 ea Raspberries, whole
Almonds -- sliced, toasted
- (optional)
For Honey-Almond Parfait:
Place the outer ring of an 8" 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 oz 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
Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC
