St. Patrick’s Day Leprechaun Mold

[Melissa Burnell]

St. Patrick’s Day Leprechaun Mold

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 tsp. salt
3 eggs, separated
1 C cream, whipped
1/2 tsp. vanilla
green sugar sprinkles

Sprinkle the gelatin over water in a medium saucepan.

Add 1/4 C of the sugar, the salt,and the beaten egg yolks, Stir until thoroughly blended.

Place over low heat and stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes.

Remove from the heat and stir in the liqueurs. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry.

Gradually add the remaining 1/4 inch 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 glass plate and sprinkle with sugar sprinkles.

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