Raspberry Honey-Almond Parfait
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Raspberry Honey-Almond Parfait
  Parfaits    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19049. Report a problem with this recipe.
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      Title: Raspberry honey-almond parfait
 Categories: Desserts, Parfaits, Masterchefs, New york, Obar
      Yield: 8 Servings
 
MMMMM--------------------HONEY-ALMOND PARFAIT-------------------------
    1/2 c  Whipping cream
      1 lg Egg
      1 lg Egg yolk
      3 tb Honey
    1/2 ea 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

MMMMM---------------------RASPBERRY PARFAIT--------------------------
     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

MMMMM-----------------RASPBERRY SAUCE (OPTIONAL----------------------
     14 oz Raspberries, fresh OR
     30 oz Raspberries, frozen, thawed
           -- and drained
    3/4 c  Sugar
    1/4 c  Water
      1 ea Lemon, juice of
    1/2 c  Cream, whipping
     16 ea Raspberries, whole
           Almonds, sliced, toasted
           -- (opt)
 
  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.
  




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Recipe ID 19049 (Apr 03, 2005)

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