Recipe - St. Patricks Day Leprechaun Mold

1 Envelope unflavored gelatin
One half cup Cold water
One fourth cup Green Creme de Menthe
One fourth cup White Creme de Cocoa
One half cup Sugar, divided
1/8 teaspoon Salt
3 Eggs, separated
1 cup Cream, whipped
One half teaspoon Vanilla
Green sprinkles or green
Sugar crystals.

Sprinkle gelatin over water in a med. saucepan. Add One fourth 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 One fourth 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