Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Whipping cream -- reserved, OR
1 Egg 1/2 ts Vanilla extract
1 Egg yolk 2 oz Almonds, sliced (about 2/3
3 tb Honey -- cups), toasted, (at 350 F
1/2 Vanilla bean, split the long -- for 10 minutes), cooled
-- way, seeds removed and

Place outer ring of 8-inch springform pan on flat serving plate;
put in freezer. Whip 1/2 cup cream until stiff; refrigerate.

In top of double boiler or mixer bowl that fits snugly into a
saucepan, whisk together egg, egg yolk, honey and vanilla seeds.
Place over 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 almonds and reserved whipped cream. Pour into chilled
springform mold. Dip a finger in cold water and run around rim of
mixture, forming clean edge. Return to freezer.

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

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