| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts, Masterchefs, New york, Obar, Parfaits |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whipping cream |
| 1 |
|
Egg |
| 1 |
|
Egg yolk |
| 3 |
T |
Honey |
| 1/2 |
|
Vanilla bean, split the long |
|
|
way seeds removed and |
|
|
reserved OR |
| 1/2 |
t |
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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