| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts, Parfaits, Masterchefs, New york, Obar | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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