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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I came up with this recipe by modifying one of my mom's gelatin-based desserts. The pretty pink sweet is a welcome sight on the table.Joni Hilton, Rocklin, California Ingredients:
2 envelopes unflavored gelatin |
1 cup cold water |
12 candy canes, crushed (about 1 cup) |
2 teaspoons peppermint extract |
6 egg whites |
1/2 cup sugar |
dash salt |
3 cups heavy whipping cream |
whipped cream and additional crushed candy canes, optional |
Directions:
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add crushed candy canes. Heat over low heat, stirring until gelatin is completely dissolved. Stir in extract; set aside.
2. In a large heavy saucepan, combine the egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 15 minutes. Transfer to a bowl. Add salt; beat until stiff glossy peaks form and sugar is dissolved.
3. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add reserved candy cane mixture; beat until slightly thickened. Fold in egg white mixture.
4. Pour into a large glass dessert bowl or ten 6-ounce dessert dishes. Refrigerate for 6 hours or overnight. Garnish with whipped cream and crushed candy if desired. Yield: 10 servings.
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