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Grasshopper Souffle

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  Sugar 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1 Tablespoon
  Salt 1 Dash
  Milk 1 Cup (16 tbs)
  Eggs 3 , separated
  Creme de cacao 3 Tablespoon
  Green creme de menthe 3 Tablespoon
  Whipping cream/4.5 ounce package (2 cups) frozen whipped topping, thawed 1 Cup (16 tbs), whipped

Prepare 3 to 4 cup souffle dish or 5 to 6 individual souffle dishes by forming collar of wax paper around top of dish that extends about 3 inches above dish.
(Greasing inside upper edge of dish holds paper in place.) In medium saucepan, combine 1/4 cup sugar with gelatin and salt.
Stir in milk; blend well.
Beat egg yolks {reserve whites in small bowl); add to milk mixture.
Cook over medium heat, stirring constantly, until mixture just begins to bubble.
Remove from heat.
If mixture is not smooth, beat with rotary beater.
Stir in creme de cacao and creme de menthe.
Refrigerate until mixture is thickened but not set.
Beat egg whites until frothy.
Gradually add 1/4 cup sugar, beating until mixture forms stiff peaks.
Fold into gelatin mixture along with whipped cream.
Pour into prepared dish.
Refrigerate 4 hours or until served.
If desired, serve topped with whipped cream.

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Grasshopper Souffle Recipe