| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Cold water |
| 1/4 |
c |
Green Creme de Menthe |
| 1/4 |
c |
White Creme de Cocoa |
| 1/2 |
c |
Sugar, divided |
| 1/8 |
ts |
Salt |
| 3 |
|
Eggs, separated |
| 1 |
c |
Cream, whipped |
| 1/2 |
ts |
Vanilla |
|
|
Green sprinkles or green>>> |
|
|
Sugar crystals. |
INSTRUCTIONS
Sprinkle gelatin over water in a med. saucepan. Add 1/4 c. of the sugar,
salt, and beaten egg yolks. Stir until thoroughly blended. Place over low
heat and stir constantly until gelatin dissolves and mixture thickens
slightly, about 5 min. Remove from the heat and stir in liquers. Chill,
stirring occasionally, until mixture mounds slightly when dropped from a
spoon.
Beat egg whites until stiff but not dry. Gradually add remaining 1/4 c.
sugar and beat until very stiff. Fold in gelatin mixture.
Beat the cream stiff and fold in the vanilla. Fold into the mixture and
turn into a six cup mold. Chill. Unmold onto a green plate and sprinkle
with green sugar sprinkles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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