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 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.
Comments
