What You Need:
- 1 package (¼ ounce size) unflavored gelatine
- ½ cup granulated sugar, divided
- ⅛ teaspoon salt
- 2 eggs, separated
- 1 ¼ cup milk
- ¼ teaspoon peppermint extract
- 3 drops red food coloring
- 1 cup whipping cream, whipped
How to Make It:
- In a medium saucepan (off the stove), combine gelatine, ¼ cup sugar and salt; mix well and reserve.
- In a medium bowl, beat together egg yolks and milk; add to gelatine mixture. Cook gelatine and egg mixture in saucepan over low heat, stirring constantly until the gelatine dissolves and mixture thickens slightly - about 5 minutes. Remove from heat and add peppermint extract. 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, then fold into gelatine mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm.