Title: Honey-almond parfait
 Categories: Desserts, Parfaits, Masterchefs, New york, Obar
      Yield: 8 Servings
 
    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
 
       Place the outer ring of an 8-inch springform pan on a flat
  serving plate; put this all in the freezer.
  
       Whip 1/2 cup of cream until stiff; refrigerate.
  
       In the top of a double boiler or mixer bowl that fits snugly
  into a saucepan, whisk together the egg, egg yolk, honey and vanilla
  seeds. Place the mixture 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 rim of the mixture, forming clean edge.  Return
  to freezer until sufficiently firm.