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| 1/2 Tasse | whipping cream |
| 1 gross | egg |
| 1 gross | egg yolk |
| 3 Esslöffel | honey |
| 1/2 | Vanilla bean, split the long way, seeds removed and reserved, Or |
| 1/2 Teelöffel | vanilla extract |
| 2 x ca. 30 g | Almonds, sliced (about 2/3 cups), toasted, (at 350 F for 10 minutes), cooled |
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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.
Chef: Stanley Kramer, Oyster Bar and Restaurant,
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