Candy Cane Souffle Recipe

Candy Cane Souffle Recipe photo by Taste of Home

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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

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Candy Cane Souffle Recipe

Prep: 15 min. Cook: 15 min. + chilling

Yield: 10 Servings

15 15 30

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

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.
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.
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.
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.

Nutritional Facts 3/4 cup ( calculated without garnishes) equals 394 calories, 26 g fat (16 g saturated fat), 98 mg cholesterol, 86 mg sodium, 35 g carbohydrate, 0 fiber, 5 g protein.

Originally published as Candy Cane Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p63