Directions:

In a food processor, puree raspberries, including syrup. Force puree through a fine sieve into a heavy saucepan, pressing hard on solids, and boil puree, stirring occasionally, until reduced to about one cup. Cool puree and chill.

Lightly toast walnuts and cool completely. Chop walnuts. Have ready a large bowl of ice and cold water.

In a metal bowl with a handheld electric mixer, beat together eggs, sugar and honey until combined well. Set bowl over a pan of simmering water and beat mixture until pale, thick and an instant-read thermometer registers 160 F. Set bowl over bowl of ice water and beat until cold.

In another bowl with cleaned beaters, beat cream until it just holds stiff peaks and fold with walnuts into egg mixture gently but thoroughly. Alternately spoon raspberry puree and cream mixture into six 6-ounce glasses, and swirl with a wooden skewer.

Freeze parfaits, covered, at least eight hours and up to two days. Let parfaits stand at room temperature 15 minutes before serving.

Garnish parfaits with raspberries.