Honey-Almond Parfait – a delicious recipe with heavy whipping cream, eggs, egg yolks, honey, vanilla bean, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the outer ring of an 8-inch springform pan on a flat serving plate; put this all in the freezer.
2
Whip 1/2 cup of cream until stiff; refrigerate.
3
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.
4
Place the mixture over a pan of boiling water and whisk vigorously until lightly thickened, 5 to 7 minutes.
5
Remove from heat and continue beating until thick and completely cooled.
6
Fold in the almonds and reserved whipped cream.
7
Pour the mixture into the chilled springform mold.
8
Dip a finger in cold water and run it around the rim of the mixture, forming clean edge.
9
Return to freezer until sufficiently firm.
326
kcal
Calories
23
g
Fat
15
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup heavy whipping cream, 1 large eggs, 1 large egg yolks, 3 tablespoons honey, and more.
Yes, Honey-Almond Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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