Honey Parfait

Grease a parfait mold with oil, cover it with plastic wrap and refrigerate

If you don't have a parfait mold, use an English muffin tin instead

In a medium saucepan, combine eggs and honey

Heat over medium heat, whisking constantly, until thickened (about 20 minutes)

Remove from heat and let cool

In a separate mixing bowl, whip the heavy cream until soft peaks form (about 3 minutes). Reserve

In another mixing bowl, beat the egg and honey mixture until cooled and doubled in volume (about 15 minutes)

Add this mixture to the whipped cream and mix with a spatula

Pour into prepared mold, cover with plastic wrap and refrigerate for at least 12 hours

Prepare the syrup: In a medium saucepan, combine brown sugar and water

Heat over high heat, stirring until dissolved (about 5 minutes)

Let cool to room temperature

Melt the brown sugar mixture into the cream by whisking constantly

Add cinnamon and mix well

Let cool to room temperature

Remove parfait from freezer, discard plastic wrap, and invert onto a serving plate

Drizzle with some of the syrup and place the rest in a gravy boat

Serve immediately, garnished with cane sugar and fresh raspberries

(226 calories per slice)