DESSERT SOUFFLES: This is another version of souffle that is iced & not the oven-to-table variiety. It is easy to put together ahead of time, to be enjoyed at the end of a good meal.

CRÈME DE MENTHE SOUFFLE:

 

 

 

 

2 envelopes unflavoured gelatine                               

2 cups water

1 cup sugar                                                                 

4 eggs, separated

1 pkg. (250gm) cream cheese, softened                      

¼ cup crème de menthe liqueur

1 cup whipped cream

 

 

 

Prepare a 6-cup soufflé dish by wrapping a 3-inch collar of aluminium foil around the top and secure it with tape.

 

Sprinkle gelatine in ½ cup water sitting in a bowl set in a saucepan of simmering water. Stir to dissolve gelatine. Add remaining water and cook over low heat until gelatine is completely dissolved. Remove from heat.

 

Add in ¾ cup sugar and beaten egg yolks. Return to heat, cook mixture for 2 to 3 minutes. 

 

Beat cream cheese until fluffy and smooth. Add gelatine and egg mixture into cream cheese gradually, mixing well until blended. Stir in crème de menthe.

 

Chill mixture until slightly thickened.

 

In a separate bowl, beat egg whites until foamy, gradually add remaining sugar and continue beating until stiff.  Fold egg whites and then whipped cream into cream cheese mixture.  Pour the whole thing into prepared dish. Refrigerate until firm.

 

At serving time, remove collar, garnish with more whipped cream if desired.