Catholic Recipe: Peppermint Mousse
A simple Valentine's Day treat. Although the name of the recipe is mousse, this is more of a gelatin dessert.
DIRECTIONS
Mix gelatin, 1/4 cup sugar, and salt in top of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture thickens slightly — about 5 minutes. Remove from heat; add crushed peppermint stick candy. Tint with a few drops red food coloring. Chill until mixture is slightly thicker than unbeaten egg white. Beat egg whites stiff, but not dry. Gradually add remaining 1/4 cup sugar; beat very stiff. Fold in gelatin mixture. Fold in whipped cream. Turn into 6-cup heart-shaped mold; chill until firm. Unmold; garnish with frill of additional whipped cream. Makes 6 to 8 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
