Angel Parfait Cream

Angel Parfait Cream
MAKES ENOUGH FOR 20 SERVINGS
This was a favorite dessert at state dinners, which is understandable
because it is an easy recipe, providing you have a number of
parfait glasses on hand to make enough desserts for a large party.
Alternate layers of cream with ice cream or sherbet in the parfait glasses.

1 cup sugar
!/4 cup water
2 egg whites
A pinch of salt
2 teaspoons vanilla or flavored liqueur to taste
2 cups heavy cream, whipped
4 quarts ice cream in your choice of flavor

In a heavy 2-quart saucepan, combine sugar and water. Place a
candy thermometer in the syrup and boil to 230°F. to 234°F. In the
large bowl of an electric mixer, beat the egg whites and salt until
foamy, then beat until stiff. Slowly pour the syrup into the egg whites,
continuing to beat until thick and meringuelike. Cool. Add vanilla or
liqueur. Fold in the whipped cream. Alternate layers of cream with ice
cream in the parfait glasses.
CREME DE MENTHE PARFAITS: Flavor the cream with creme de
menthe to taste. Alternate layers of cream with lime sherbet and
vanilla ice cream.
CHOCOLATE ALMOND-CRUNCH PARFAITS: Flavor the cream with
creme de cacao. Alternate layers of cream with almond brittle or
almond crunch ice cream; top with shaved chocolate.
STRAWBERRY-STRIPE PARFAITS: Flavor the cream with vanilla, and
alternate layers with strawberry ice cream.