Honey-Almond Parfait
Yield
8 servingsPrep
30 minCook
0 minReady
4 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 3 | tablespoons |
honey
|
|
| ½ | each |
vanilla bean
split, seeds removed, or 1/2 ts vanilla extract |
*
|
| 2 | ounces |
almonds
sliced and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 45 | ml |
honey
|
|
| 0.5 | each |
vanilla bean
split, seeds removed, or 1/2 ts vanilla extract |
*
|
| 57.8 | 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.
