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Honey-Almond Parfait

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Submitted by lrobe684

YIELD

8 servings

PREP

30 min

COOK

0 min

READY

4 hrs

Ingredients

½ 118
1 1
LARGE LARGE EGGS
1 1
LARGE LARGE EGG YOLKS
3 45
TABLESPOONS ML HONEY
½ 0.5
EACH EACH VANILLA BEAN
split, seeds removed, or 1/2 ts vanilla extract *
2 57.8
OUNCES ML/G ALMONDS
sliced and toasted

Directions

Place the outer ring of an 8-inch springform pan on a flat serving plate; put this all in the freezer.

Whip ½ cup of cream until stiff; refrigerate.

In the top of a double boiler or mixer bowl that fits snugly into a saucepan, whisk together the egg, egg yolk, honey and vanilla seeds.

Place the mixture 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 rim of the mixture, forming clean edge.

Return to freezer until sufficiently firm.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 115 69% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 16mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 0%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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