Recipe - Honey-Almond Parfait

One half cup Whipping cream
1 lg Egg
1 lg Egg yolk
3 tablespoon Honey
One half Vanilla bean, split the long
way, seeds removed and
reserved, OR
One half teaspoon Vanilla extract
2 ounce Almonds, cut or sliced up (about 2/3
cups), toasted, (at 350 F
for 10 minutes), cooled

Place the outer ring of an 8inch springform pan on a flat serving
plate; put this all in the freezer.

Whip One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip