two 10 ounce pkgs. Frozen raspberries in light syrup, thawed fresh raspberries if available for garnish

In a food processor puree the thawed raspberries, with the syrup, force the mixture through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the raspberry puree, stirring occasionally, until it is reduced to about 1 cup. Let cool and chill.

In a metal bowl beat together the eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mixture until it is pale, thickened, and registers 160 F on a candy thermometer. Beat the mixture set over a larger bowl of ice and cold water until it is cold, in another bowl beat the cream until it just holds stiff peaks, and fold the cream and the walnuts into the egg mixture gently but thoroughly. Spoon the raspberry puree and the egg mixture decoratively into 6 ounce glasses, make swirls with a wooden skewer, and freeze the parfaits, covered, overnight. The parfaits may be made 2 days in advance and kept covered and frozen. Let the parfaits stand for 15 minutes before serving. Arrange the chocolate curls and the fresh raspberries decoratively on the parfaits. Serves 6