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Recipe by: basak
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See below ingredients and instructions of the recipe
1/2 c Whipping cream -- reserved, OR
1 lg Egg 1/2 ts Vanilla extract
1 lg Egg yolk 2 oz Almonds, sliced (about 2/3
3 tb Honey -- cups), toasted, (at 350 F
1/2 ea Vanilla bean, split the long -- for 10 minutes), cooled
-- way, seeds removed and
Place the outer ring of an 8-inch springform pan on a flat serving
plate; put this all in the freezer.
Whip 1/2 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.
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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