raspberry honey-almond parfait

----------------------------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

-----------------------------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

-------------------------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.
  
       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