Pink Peppermint Mold
1 (.25 ounce) package unflavored gelatine
1/2 cup granulated sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cups milk
1/4 teaspoon peppermint extract
3 drops red food coloring
1 cup whipping cream, whipped
In a medium saucepan (off the stove), combine
gelatine, 1/4 cup sugar and salt; mix well
and reserve.
In a medium bowl, beat together egg yolks
and milk; add to gelatine mixture.
Cook gelatine and egg mixture in saucepan
over low heat, stirring constantly until
the gelatine dissolves and mixture thickens
slightly - about 5 minutes. Remove from
heat and add peppermint extract. Add food
coloring and mix. Chill in refrigerator
until mixture is slightly thicker than the
consistency of unbeaten egg whites.
In a small bowl, beat egg whites until
stiff, but not dry. Gradually add remaining
sugar and beat until very stiff, then fold
into gelatine mixture; fold in whipped cream.
Turn into a 5-cup heart-shaped mold; chill
until firm.
Unmold and garnish with additional whipped
cream, if desired; serve.
Makes 6 servings.
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