Strawberry Parfait Ring

Cook sugar with water until syrup spins on thread (235°).

Add a few drops of red food coloring.

Beat egg whites until stiff and gradually add hot syrup.

Continue beating until cool and light; add vanilla and salt.

Fold in the whipped cream and pour into a 2-quart ring mold and freeze.

At serving time, unmold and fill center with berries and sprinkle a fluff of coconut on top.

If ring is not tinted, use coconut tinted pink.

Border the ring with whipped cream puffs.

Whip 1 cup heavy cream until fairly stiff. Drop from spoon onto baking sheet or flat pan to make little mound and freeze.

Put whole strawberry on each puff just before serving.