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1
Two 10 oz Packages frzn Boysenberries in light syrup, thawed fresh Boysenberries if available for garnish
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2
In a food processor puree the thawed Boysenberries, with the syrup, force the mix through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the Boysenberry puree, stirring occasionally, till it is reduced to about 1 c.. Let cold and chill.
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3
In a metal bowl beat together the Large eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mix till it is pale, thickened, and registers 160 F on a candy thermometer.
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4
Beat the mix set over a larger bowl of ice and cool water till it is cool, in another bowl beat the cream till it just holds stiff peaks, and fold the cream and the walnuts into the egg mix gently but thoroughly.
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5
Spoon the Boysenberry puree and the egg mix decoratively into 6 oz glasses, make swirls with a wooden skewer, and freeze the parfaits, covered, overnight.
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6
The parfaits may be made 2 days in advance and kept covered and frzn.
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7
Let the parfaits stand for 15 min before serving.
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8
Arrange the chocolate curls and the fresh Boysenberries decoratively on the parfaits.
