Ingredients Jump to Instructions ↓


  2. 1/2 c Whipping cream

  3. 1 lg Egg

  4. 1 lg Egg yolk

  5. 3 tb Honey

  6. 1/2 ea Vanilla bean, split the long

  7. -- way, seeds removed and -- reserved, OR 1/2 ts Vanilla extract

  8. 2 oz Almonds, sliced

  9. 350 F -- for 10 minutes


  11. 14 oz Raspberries, fresh

  12. 3 1/2 cups 30 oz Raspberries, frozen, thawed

  13. -- and drained 1/3 c Sugar

  14. 1 c Cream, whipping

  15. 1/3 c Egg whites,

  16. 1/2 c Sugar

  17. 2 tb Framboise,

  18. 2 tb Raspberry liqueur


  20. 14 oz Raspberries, fresh OR 30 oz Raspberries, frozen, thawed

  21. -- and drained 3/4 c Sugar

  22. 1/4 c Water

  23. 1 ea Lemon, juice of

  24. 1/2 c Cream, whipping

  25. 16 ea Raspberries, whole

  26. 8-inch springform pan on a flat serving plate; put it in a freezer. Whip

  27. 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,

  28. 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:

  29. 14 ounces of raspberries in food mill, processor or with the back of a large wooden spoon. Place the fruit in a saucepan with

  30. 1/3 cup of sugar and bring the mixture to a boil. Boil gently, stirring

  31. 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

  32. 1 cup of cream until stiff; refrigerate. Beat egg whites until they form soft peaks; then gradually add

  33. 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:

  34. 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

  35. 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

  36. 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,

  37. 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC


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