| | HONEY-ALMOND PARFAIT |
| 1/2 | c | Whipping cream |
| 1 | lg | Egg |
| 1 | lg | Egg yolk |
| 3 | tb | Honey |
| 1/2 | | Vanilla bean, split the long |
| DIVIDER | | -- way, seeds removed and |
| DIVIDER | | -- reserved, OR |
| 1/2 | ts | Vanilla extract |
| 2 | oz | Almonds, sliced (about 2/3 |
| DIVIDER | | -- cups), toasted, (at 350 F |
| DIVIDER | | -- for 10 minutes), cooled |
| | RASPBERRY PARFAIT |
| 14 | oz | Raspberries, fresh (about |
| DIVIDER | | -- 3 1/2 cups), OR |
| 30 | oz | Raspberries, frozen, thawed |
| DIVIDER | | -- and drained |
| 1/3 | c | Sugar |
| 1 | c | Cream, whipping |
| 1/3 | c | Egg whites, (slightly more |
| DIVIDER | | -- than the whites of two |
| DIVIDER | | -- large eggs) |
| 1/2 | c | Sugar |
| 2 | tb | Framboise, (raspberry |
| DIVIDER | | -- brandy) OR |
| 2 | tb | Raspberry liqueur |
| | RASPBERRY SAUCE (OPTIONAL |
| 14 | oz | Raspberries, fresh OR |
| 30 | oz | Raspberries, frozen, thawed |
| DIVIDER | | -- and drained |
| 3/4 | c | Sugar |
| 1/4 | c | Water |
| 1 | | Lemon, juice of |
| 1/2 | c | Cream, whipping |
| 16 | | Raspberries, whole |
| | Almonds, sliced, toasted |
| DIVIDER | | -- (opt) |
