Serves: 8
Total Calories: 2,930
Measure the outside of a 1-quart souffle dish and add 3 inches. Cut a piece of foil that length and fold in half lengthwise. Wrap tightly around the dish so collar extends 2 to 3 inches above the rim. Fasten with tape.
In a small saucepan, mix gelatin and water let stand for 1 minute. Stir in egg yolks, 1/2 cup of the sugar and salt. Stirring over low heat, cook for 5 minutes or until slightly thickened. Remove from heat.
Stir in creme de menthe and creme de cacao, blending well. Chill until mixture is the consistency of unbeaten egg whites.
In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup sugar and continue beating until stiff but not dry. Fold into gelatin mixture. Fold in whipped cream until color is uniform. Spoon mixture into souffle dish. Refrigerate until firm.
To serve, remove collar and decorate with grated chocolate or chocolate curls,
This Grasshopper Dessert Souffle recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
