Raspberry Honey-Almond Parfait
Submitted by Lindsey
Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.
YIELD
8 servingsPREP
60 minCOOK
20 minREADY
560 minThis is showpiece dessert engineering, two distinct frozen parfaits layered in a springform pan and unmolded into a striking two-toned cake. The bottom layer is a French-style honey-almond mousse built on a sabayon (whipped egg yolks over hot water) folded with whipped cream and toasted almonds. The top is a raspberry-cream layer thickened with Italian meringue and laced with framboise liqueur.
The technique runs in two careful stages, each respecting the dessert’s structure. The honey-almond layer freezes solid while you build the raspberry layer; the raspberry layer then freezes on top into clean, distinct strata that look professional when sliced.
Fresh vanilla bean seeds (rather than extract) are worth the splurge here. The black flecks are visible through the pale honey-almond layer, giving the parfait the look of an expensive ice cream cake. Toast the almonds before chopping; the recipe takes the time to specify cooled, toasted nuts because their richer flavor matters in such a delicate base.
The warm raspberry sauce served alongside is the contrast that makes the dessert sing. Cold parfait, hot sauce, plus piped whipped cream and fresh berries on top creates four temperatures and three textures in one bite.
Pro Tips
- Pre-chill the springform mold in the freezer before adding the first layer for cleaner edges.
- Whip cream to medium-stiff peaks only; over-whipped cream curdles when folded into the mousse.
- Strain the cooked raspberry purée through cheesecloth to remove every seed for a silky-smooth raspberry layer.
- Run the springform with hot palms to release. Plunging in hot water can melt the parfait edges.
Variations
- Use strawberries, blackberries, or mixed berries instead of raspberries.
- Substitute Grand Marnier or Chambord for framboise depending on what’s available.
- Add a third layer of dark chocolate mousse for triple-layered drama.
Ingredients
Directions
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 ½ 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 ⅓ 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 ½ cup sugar and continue to beat until stiff and shiny.
Partially fold in thge cooked raspberry purée 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 ½ 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.
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