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Peppermint Charlotte

My guests always save room for this pretty pink peppermint dessert. You'll know why after just one cool and fluffy bite.

10-12 ServingsPrep: 10 min. + chilling Cook: 15 min.

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

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.
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.
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

2 of 2

Peppermint Charlotte (continued)

Directions (continued)

servings.

Nutrition Facts: 1 serving (1 each) equals 262 calories, 17 g fat (9 g saturated fat), 179 mg cholesterol, 94 mg sodium, 23 g carbohydrate, trace fiber, 6 g protein.