Grasshopper Meringue Torched Parfaits Recipe

A Fancy and delicious recipe for grasshopper meringue torched parfaits.

Ingredients

Pudding
1 large box vanilla pudding mix
2 teaspoons mint extract
5-6 drops green food color

Meringue
1 1/4 cups granulated sugar
2/3 cup water
2 Tablespoons corn syrup
6 large egg whites, room temperature

Layers
1 1/4 cups graham cracker crumbs
pound cake

Directions

Have ready 12 serving glasses, and a small kitchen torch.

Prepare pudding as to package directions, stir in mint extract and food coloring.

Slice pound cake into 1/2 inch layers, use upside down serving cup or small knife to cut out 12 portions.

To make the meringue topping, combine sugar, water and corn syrup in a small saucepan.

Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, 2 minutes

Using and electric mixer, whisk egg whites on medium-high speed until soft peaks form.

Remove sugar miture from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.

Raise speed to medium-high; whisk until stiff peaks form, 5-7 minutes.

Layer 1 1/2 Tablespoons graham crumbs, pudding, meringue, pound cake to make decorative layers.

Finish layering by piping meringue topping onto each, swirling to form a peak.

Hold a small kitchen torch 3 to 4 inches from surface of topping, and wave it back and forth until frosting is lightly browned all over.

Serve immediately.

This recipe will make 12 servings.

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Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
Grasshopper Meringue Torched Parfaits Recipe
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