| 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 |
| 14 | oz | Raspberries, fresh (about 3 1/2 cups), OR |
| 30 | oz | Raspberries, frozen, thawed and drained |
| 1/3 | c | Sugar |
| 1 | c | Cream, whipping |
| 1/3 | c | Egg whites, (slightly more than the whites of two large eggs) |
| 1/2 | c | Sugar |
| 2 | tb | Framboise, (raspberry brandy) OR |
| 2 | tb | Raspberry liqueur |
| 14 | oz | Raspberries, fresh OR |
| 30 | oz | Raspberries, frozen, thawed and drained |
| 3/4 | c | Sugar |
| 1/4 | c | Water |
| 1 | Lemon, juice of | |
| 1/2 | c | Cream, whipping |
| 16 | Raspberries, whole | |
| Almonds, sliced, toasted (opt) |
INSTRUCTIONS
HONEY-ALMOND PARFAIT RASPBERRY PARFAIT RASPBERRY SAUCE (OPTIONAL For Honey-Almond Parfait: ========================= Place the outer ring of an 8-inch springform pan on a flat serving plate; put it in a freezer. Whip 1/2 cup of the cream until stiff; refrigerate. In the top of a double boiler or mixer bowl that fits snugly into a saucepan, whisk together egg, egg yolk, honey and vanilla seeds. Place this container 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 top rim of the mixture, forming clean edge. Return it all to the freezer. For Raspberry Parfait: ====================== Coarsely mash 14 ounces of raspberries in food mill, processor or with the back of a large wooden spoon. Place the fruit in a saucepan with 1/3 cup of sugar and bring the mixture to a boil. Boil gently, stirring often, for 5 minutes. Strain the cooked fruit mixture to eliminate any seeds. Transfer to a shallow bowl and cool in a freezer or refrigerate. Meanwhile whip 1 cup of cream until stiff; refrigerate. Beat egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny. Partially fold in thge cooked raspberry puree and framboise; add whipped cream and gently fold until blended. Pour the mixture over the honey-almond layer in the springform mold, smoothing the top with a spatula. Freeze for several hours or overnight. For Raspberry Sauce: ==================== In a saucepan, combine all of the sauce ingredients except lemon juice. Bring to a boil, then boil gently, stirring, for about 7 minutes. Reduce the heat and stir in the lemon juice. Keep warm. To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly with your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around the top and bottom edges of the parfait by piping whipped cream through a pastry bag fitted with a star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired. 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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