Recipe by San Marcos Sunshine
Preparation for my annual Easter Gala was in full swing, and I was hopelessly behind schedule. Finishing up the desserts, my housekeeper Teresa was licking the beaters with a silly smile. Knowing she doesn’t imbibe, I reminded her the “green stuff” was a liqueur. Running out of time, I asked if she could just stay another hour to help, I’d fork over a bonus and she could take home the extra food. She rolled her eyes and said, “I’d do ANYTHING for more of that Green Fluff.” Easter Brunch 2005 was a roaring success, and Teresa’s Temptation & Fall From Grace is permanent addition to our Favorite Things. It’s simple, very pretty and not too sweet. Now, who wouldn’t like that? Enjoy it for Easter or St. Pats!
- 7.08 g envelopeplain knox unflavored gelatin
- 177.44 ml water (divided use)
- 177.44 ml sugar
- 0.59 ml salt
- 59.14 ml fresh lemon juice
- 118.29 ml creme de menthe (green, not clear)
- 473.19 ml whipping cream
Directions See How It's Made
- Soften gelatin by sprinkling over 1/4 cup cold water. Let stand 1 minute. Add 1/2 cup boiling water and stir until gelatin is completely dissolved,.
- Add sugar, salt, lemon juice, Crème de Menthe and stir well.
- Cool in refrigerator until syrupy.
- Beat the cream and fold into the syrupy mixture.
- (Save a small amount of cream for top decoration.).
- Turn into a soufflé dish or a pretty clear glass bowl and chill until ready to serve.
- Garnish the top with fresh strawberries, raspberries, mint leaves or shaved chocolate and the reserved whipped cream.