Strawberry Angel Parfait
600ml (1 pint) Double Cream
235ml (8floz) Water, boiling
225g (8oz) Sugar
225g (8oz) Strawberries, crushed
2 Egg Whites
2 tsp Vanilla
Boil the sugar and water until the syrup threads.
Beat the egg whites and pour the hot syrup over them, beating rapidly.
Cool.
Whip the cream and fold it in, add the crushed strawberries and vanilla and freeze in a mold.
Serves: 6
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