Peppermint Charlotte

Name: Peppermint Charlotte
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

9 ingredients

3 steps

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.