CANDY CANE SOUFFLE

Candy Cane Souffle image

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

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 9

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Ingredients

2 envelopes unflavored gelatin
1 cup cold water
12 candy canes, crushed (about 1 cup)
2 teaspoons peppermint extract
6 large egg whites
1/2 cup sugar
Dash salt
3 cups heavy whipping cream
Whipped cream and additional crushed candy canes, optional

Steps:

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.

Nutrition Facts : Calories 394 calories, Fat 26g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.