Raspberry honey-almond parfait
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Whipping cream |
| 1 | Egg | |
| 1 | Egg yolk | |
| 3 | tablespoons | Honey |
| ½ | Vanilla bean, split the long way, seeds removed and | |
| 14 | ounces | Raspberries, fresh (about 3 1/2 cups), OR |
| 30 | ounces | Raspberries, frozen, thawed and drained |
| ⅓ | cup | Sugar |
| 1 | cup | Whipping cream |
| ⅓ | cup | Egg whites, (slightly more |
| 14 | ounces | Raspberries, fresh OR |
| 30 | ounces | Raspberries, frozen, thawed and drained |
| ¾ | cup | Sugar |
| ¼ | cup | Water reserved, OR |
| ½ | teaspoon | Vanilla extract |
| 2 | ounces | Almonds, sliced (about 2/3 cups), toasted, (at 350 F for 10 minutes), cooled than the whites of two large eggs) |
| ½ | cup | Sugar |
| 2 | tablespoons | Framboise, (raspberry brandy) OR |
| 2 | tablespoons | Raspberry liqueur |
| Juice of one lemon | ||
| ½ | cup | Whipping cream |
| 16 | Raspberries, whole | |
| Almonds, sliced, toasted (opt) | ||
Directions
HONEY-ALMOND PARFAIT
RASPBERRY PARFAIT
RASPBERRY SAUCE (OPTIONAL
For Honey-Almond Parfait: ========================= Place outer ring of 8-inch springform pan on flat serving plate; put in freezer. Whip ½ cup cream until stiff; refrigerate.
In top of double boiler or mixer bowl that fits snugly into a saucepan, whisk together egg, egg yolk, honey and vanilla seeds.
Place over 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 almonds and reserved whipped cream. Pour into chilled springform mold. Dip a finger in cold water and run around rim of mixture, forming clean edge. Return to freezer.
For Raspberry Parfait: ====================== Coarsely mash 14 ounces raspberries in food mill, processor or with back of large wooden spoon. Place in saucepan with ⅓ cup sugar and bring to boil. Boil gently, stirring often, for 5 minutes.
Strain to eliminate seeds. Transfer to shallow bowl and cool in freezer or refrigerate.
Meanwhile whip 1 cup 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 cooked raspberry puree and framboise; add whipped cream and gently fold until blended. Pour mixture over honey-almond layer in springform mold, smoothing top with spatula. Freeze several hours or overnight.
For Raspberry Sauce: ==================== In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.
To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly withy your palms).
Whip ½ cup cream until stiff; form decorative border or rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with 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.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC