YIELD
8 servingsPREP
30 minCOOK
0 minREADY
4 hrsIngredients
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.
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