Raspberry Honey-Almond Parfait
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Honey almond parfait | |||
| ½ | cup |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 3 | tablespoons |
honey
|
|
| ½ | each |
vanilla bean
split the long way, seeds removed and reserved, or |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | ounces |
almonds
sliced, (about 2/3 cups), toasted, (at 350 f for 10 minutes), cooled |
|
| Raspberry parfait | |||
| 14 | ounces |
raspberries
fresh, (about 3 1/2 cups), or |
|
| 30 | ounces |
raspberries
frozen, thawed, drained |
|
| ⅓ | cup |
sugar
|
|
| 1 | cup |
cream
whipping |
|
| ⅓ | cup |
egg whites
(slightly more than the whites of two large eggs) |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
framboise (raspberry brandy)
or |
* |
| 2 | tablespoons |
liqueur
raspberry |
|
| Raspberry sauce (optional) | |||
| 14 | ounces |
raspberries
fresh or, |
|
| 30 | ounces |
raspberries
frozen, thawed, and drained |
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
water
|
|
| 1 | each |
lemon
juice of |
|
| ½ | cup |
cream
whipping |
|
| 16 | each |
raspberries
whole |
*
|
| 1 | x |
almonds
sliced, toasted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Honey almond parfait | |||
| 118 | ml |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 45 | ml |
honey
|
|
| 0.5 | each |
vanilla bean
split the long way, seeds removed and reserved, or |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 57.8 | ml/g |
almonds
sliced, (about 2/3 cups), toasted, (at 350 f for 10 minutes), cooled |
|
| Raspberry parfait | |||
| 404.6 | ml/g |
raspberries
fresh, (about 3 1/2 cups), or |
|
| 867 | ml/g |
raspberries
frozen, thawed, drained |
|
| 79 | ml |
sugar
|
|
| 237 | ml |
cream
whipping |
|
| 79 | ml |
egg whites
(slightly more than the whites of two large eggs) |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
framboise (raspberry brandy)
or |
* |
| 3E+1 | ml |
liqueur
raspberry |
|
| Raspberry sauce (optional) | |||
| 404.6 | ml/g |
raspberries
fresh or, |
|
| 867 | ml/g |
raspberries
frozen, thawed, and drained |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 1 | each |
lemon
juice of |
|
| 118 | ml |
cream
whipping |
|
| 16 | each |
raspberries
whole |
*
|
| 1 | x |
almonds
sliced, toasted, optional |
*
|
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.
