INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 761
Calories From Fat: 261
Total Fat: 29.9g
Cholesterol: 151.1mg
Sodium: 63.3mg
Potassium: 656.8mg
Carbohydrates: 117.1g
Fiber: 22.1g
Sugar: 60.6g
Protein: 13.6g