Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------HONEY-ALMOND PARFAIT-------------------------
1/2 c Whipping cream -- reserved, OR
1 Egg 1/2 ts Vanilla extract
1 Egg yolk 2 oz Almonds, sliced (about 2/3
3 tb Honey -- cups), toasted, (at 350 F
1/2 Vanilla bean, split the long -- for 10 minutes), cooled
-- way, seeds removed and

---------------------RASPBERRY PARFAIT--------------------------
14 oz Raspberries, fresh (about -- than the whites of two
-- 3 1/2 cups), OR -- large eggs)
30 oz Raspberries, frozen, thawed 1/2 c Sugar
-- and drained 2 tb Framboise, (raspberry
1/3 c Sugar -- brandy) OR
1 c Whipping cream 2 tb Raspberry liqueur
1/3 c Egg whites, (slightly more

-----------------RASPBERRY SAUCE (OPTIONAL----------------------
14 oz Raspberries, fresh OR Juice of one lemon
30 oz Raspberries, frozen, thawed 1/2 c Whipping cream
-- and drained 16 Raspberries, whole
3/4 c Sugar Almonds, sliced, toasted
1/4 c Water -- (opt)

For Honey-Almond Parfait: =========================

Place outer ring of 8-inch springform pan on flat serving plate;
put in freezer. Whip 1/2 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 1/3 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 1/2 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 1/2 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

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