A pale pink, peppermint-scented mousse set in a heart-shaped mold — light, cool, and pretty on the plate.
Method
- 1
Off the heat, combine the gelatin, 1/4 cup sugar and salt in a saucepan. Beat the egg yolks with the milk and stir into the gelatin mixture.
- 2
Cook over low heat, stirring constantly, until the gelatin dissolves and the mixture thickens slightly, about 5 minutes. Stir in the peppermint extract and food coloring, then chill until slightly thicker than unbeaten egg whites.
- 3
Beat the egg whites to stiff peaks, gradually adding the remaining sugar; fold into the gelatin mixture, then fold in the whipped cream.
- 4
Turn into a 5-cup heart-shaped mold and chill until firm. Unmold and garnish with more whipped cream. Serves 6.
