Side Pannel
Honey-Almond Parfait
Ingredients List
- 1/2 c Whipping cream
- 1 lg Egg
- 1 lg Egg yolk
- 3 tb Honey
- 1/2 Vanilla bean, split the long
- -- way, seeds removed and
- -- reserved, OR
- 1/2 ts Vanilla extract
- 2 oz Almonds, sliced (about 2/3
- -- cups), toasted, (at 350 F
- -- for 10 minutes), cooled
Directions
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.
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.
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