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In small saucepan, combine crème de cacao and menthe. Sprinkle gelatin over surface; let stand 10 minutes. Cook over medium heat, stirring carefully, until gelatin is dissolved. Remove from heat and stir in milk; cool slightly. In large mixing bowl, with electric mixer, beat egg yolks with 1 tablespoon sugar 3 minutes or until light and fluffy. Add butter and beat 3 minutes. Beat in marshmallow crème until smooth. Slowly beat in gelatin mixture. Chill 30 minutes or until mixture mounds when dropped from a spoon. Beat cream until stiff peaks form. Beat gelatin mixture until smooth and fold in whipped cream. In a clean bowl, beat egg whites until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks form. Fold into gelatin cream mixture. To assemble, divide mixture into thirds. Spoon 1/3 evenly among 6 parfait glasses. Divide half of the cookie crumbs among the glasses. Spoon another 1/3 of the mixture into glasses; top with cookie crumbs. Top parfaits with remaining mixture. Garnish with curls. Serves 6 |
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