| 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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