St. patrick's day leprechaun mold
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Cold water |
| ¼ | cup | Green Creme de Menthe |
| ¼ | cup | White Creme de Cocoa |
| ½ | cup | Sugar, divided |
| ⅛ | teaspoon | Salt |
| 3 | Eggs, separated | |
| 1 | cup | Cream, whipped |
| ½ | teaspoon | Vanilla |
| Green sprinkles or green>>> | ||
| Sugar crystals. | ||
Directions
Sprinkle gelatin over water in a med. saucepan. Add ¼ 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 ¼ 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.