Photo: National Honey Board

From: Executive pastry chef Anibal Rodriguez, Wyndham Hotels and Resorts. Yield: Varies, depending on mold size.

Parfait:
10 oz. almond brittle (see parfait directions)
1¼ quart heavy cream
12 egg yolks
3 oz. clover honey
8 oz. sugar, divided
6 egg whites
4 oz. amaretto liqueur

Strawberries:
1 vanilla bean, cut and scraped for bean extraction
6 oz. sage honey
4 oz. 25-year-old balsamic vinegar
3 oz. water
3 oz. sugar
juice of ½ lemon
as needed, fresh strawberries, cut into quarters
as needed for garnish, mint leaves

For parfait: Whip cream to soft peaks and set aside. Caramelize 10 oz. almonds with sugar in a pot until golden. Once cooled, chop almonds into small pieces; set aside. Whip yolks, 4 oz. sugar and clover honey until doubled in volume in mixing bowl. In separate bowl, whip egg whites and remaining 4 oz. sugar to medium peaks and add to yolk mixture, folding gently to avoid losing air volume. Add whipped cream and continue to fold gently. Add almond brittle and liqueur and mix gently. Pour into mold and freeze until ready to serve.

For strawberry marinade: Combine vanilla bean, sage honey, balsamic, water, sugar and lemon juice into saucepot and bring to rapid boil. Strain; let cool over ice bath. Once cool, pour as desired over sliced strawberries and serve with frozen parfait. Garnish with mint leaves.