Raspberry Honey-Almond Parfait

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 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.