A Fancy and delicious recipe for grasshopper meringue torched parfaits.
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.
This recipe will make 12 servings.