“Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled. Substituted 1/2 cup crushed peppermint candies for the peppermint extract if you've got candies but no extract in the kitchen!” - by bluebayou
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
- Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
- 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 and fold into gelatin 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 176 cal
- 9%
- Fat
- 8.8 g
- 14%
- Carbs
- 19.8 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I was looking for something special for Valentines Day and this one hit the spot. It was DELICIOUS. Although, I did some changes. I didn't want peppermint, so I used 1/2 cup crushed cinnamon hearts, c..." See moreut back the sugar just a bit and it didn't need the food coloring. It would also be great layered in parfait glasses with whip cream. Thanks."
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