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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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My guests always save room for this pretty pink peppermint dessert. You'll know why after just one cool and fluffy bite. Ingredients:
2 envelopes unflavored gelatin |
3-1/2 cups milk |
1/2 cup sugar |
1/8 teaspoon salt |
5 egg yolks, beaten |
1/2 cup finely crushed peppermint candy |
8 drops red food coloring |
1-1/2 cups heavy whipping cream, whipped |
12 ladyfingers, split |
Directions:
1. In a saucepan, soften gelatin in milk for 1 minute. Stir in sugar and salt. Cook and stir over medium-low heat for 5 minutes or until gelatin is dissolved. Remove from the heat.
2. Stir a small amount of hot mixture into egg yolks. Return all to the pan. Cook and stir over low heat until the mixture thickens slightly and coats the back of a metal spoon or reaches 160° (do not boil). Remove from the heat. Add candy and food coloring; stir until candy is dissolved.
3. Refrigerate, stirring occasionally, until mixture begins to thicken, about 30 minutes. Fold in whipped cream. Place ladyfinger halves around a greased 9-in. springform pan. Pour mixture into center of pan. Cover and chill for 4 hours or overnight. Just before serving, run a knife around edge of pan to loosen; remove sides. Yield: 10-12 servings.
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