| 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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