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Emerald Mist Parfaits |
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Serves: 5 Print this Recipe1 1/2 cups whipped cream 1/2 cup powdered sugar 1/3 cup unsweetened cocoa sifted 1/2 teaspoon vanilla extract 2 eggs yolk large 4 tablespoons sugar 1/4 teaspoon peppermint extract 1 to 2 drops food colors green 2 eggs white large, at room temperature 1/2 cup marshmallow creme 5 tablespoons green creme de menthe Place 1 cup of the whipping cream, powdered sugar, cocoa powder and vanilla in a small mixer bowl. Chill for 30 minutes. In another small mixer bowl at high speed, beat egg yolks and 2 tablespoons of the sugar until very thick. Transfer to a large bowl; set aside. In small mixer bowl at medium speed, beat remaining 1/2 cup whipping cream, remaining 2 tablespoons sugar, peppermint extract and food color until stiff peaks form. Carefully fold into egg yolk mixture. Wash beaters and small mixer bowl. At high speed, beat egg whites until stiff peaks form. Gradually beat in marshmallow creme and continue beating until very stiff. Fold into egg yolk mixture. To assemble parfaits, pour 1 tablespoon of the creme de menthe in each of five parfait glasses or stemmed glassware. Spoon in about 2/3 cup of the peppermint marshmallow mixture. Remove cocoa-cream mixture from refrigerator. Beat at medium speed until stiff peaks form. Pipe or spoon generous dollops on each dessert. Freeze at least 4 hours before serving. Can be eaten straight from the freezer. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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