Instructions: 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.

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