Use your favorite heart-shaped mold to form this charming, minty pink gelatin and whipped cream dessert, enriched with egg yolks and beaten egg whites.
INGREDIENTS (for 6 servings):
- 1 (.25 ounce) package unflavored gelatin
- 1/2 cup white 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 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.