PEPPERMINT BAVARIAN

Peppermint Bavarian image

Refreshing! This cool and creamy gelatin dessert gets its icy-fresh flavor from peppermint.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
3 eggs
1/4 cup sugar
1/3 cup crushed peppermint candies
1/4 teaspoon salt
1 cup milk
1 cup whipping (heavy) cream
3 tablespoons sugar
Red food color

Steps:

Sprinkle gelatin on cold water to soften.
Mix eggs, 1/4 cup sugar, the candies and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat 7 to 10 minutes, stirring constantly, until mixture thickens and just begins to boil; remove from heat.
Stir in softened gelatin until dissolved. Place saucepan in ice and water about 15 minutes or in refrigerator about 30 minutes, stirring occasionally, until mixture mounds when dropped from spoon. (If mixture is too thick, place saucepan in warm water; stir mixture until smooth. Refrigerate about 10 minutes or until mixture mounds when dropped from spoon.)
Beat whipping cream and 3 tablespoons sugar in chilled medium bowl with electric mixer on high until stiff. Fold gelatin mixture into whipped cream. Gently fold in a few drops food color just until streaked with color. Pour into 4-quart mold. Cover and refrigerate 5 hours or until set. Quickly dip mold into hot water; unmold on serving plate. Immediately refrigerate any remaining bavarian after serving.

Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg