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Angel Parfait With Raspberry Sauce

Yield 8 to 10 servings


  • 1 cup sugar
  • 3 cups water
  • 3 egg whites
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract
  • Raspberry Sauce

How to Make It

  1. Combine sugar and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar dissolves. Continue cooking, stirring frequently, until mixture reaches thread stage (230°).

  2. Beat egg whites (at room temperature) until foamy. Pour hot syrup in a thin stream over egg whites while beating at medium speed of an electric mixer. Turn mixer to high speed; beat until stiff peaks form and mixture has cooled slightly. Cool to room temperature.

  3. Beat whipping cream until foamy; add vanilla. Beat until soft peaks form. Gently fold whipped cream mixture into cooled egg white mixture; spoon into an 8 - inch square pan. Freeze overnight.

  4. Cut parfait into squares, and place on individual plates. Spoon Raspberry Sauce over top.

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