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. 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