Angel Parfait
eight to ten servings
¹⁄₄ cup water
1 cup sugar
2 egg whites
¹⁄₁₆ teaspoon salt
2 teaspoons vanilla
1 pint whipping cream
Cook water and sugar slowly without stirring until it spins a thread (236° F.). Combine slowly with stiffly beaten egg whites to which salt has been added. Continue to beat until thick. Cool. Add vanilla; combine with the chilled whipped cream. Pour into Frigidaire freezing tray. Freeze without stirring. See [page 4] for use of Cold-Control.
This should be served with crushed fruit. When served in parfait glasses, add whipped cream and garnish with grapes, preserved cherries, or other fruit.