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Peppermint Pink Valentine Mold Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Milk||1⁄4 Cup (4 tbs)|
|Peppermint flavoring/1/2 cup crushed peppermint stick candy||1⁄4 Teaspoon, crushed|
|Heavy cream||1 Cup (16 tbs), whipped|
|Red food coloring||1 Teaspoon|
Serving size: Complete recipe
Calories 1445 Calories from Fat 887
% Daily Value*
Total Fat 101 g154.8%
Saturated Fat 59.4 g297.2%
Trans Fat 0 g
Cholesterol 757.4 mg
Sodium 283.2 mg11.8%
Total Carbohydrates 111 g37%
Dietary Fiber 0 g
Sugars 104.5 g
Protein 32 g64.3%
Vitamin A 81.5% Vitamin C 2.4%
Calcium 28.2% Iron 11.6%
*Based on a 2000 Calorie diet
Beat together egg yolks and milk; add to gelatin mixture.
Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly, about 5 minutes.
Remove from heat; add peppermint flavoring.
Tint with few drops, red food coloring.
Chill until mixture is slightly thicker than unbeaten egg whites.
Beat egg whites until stiff, but not dry.
Add remaining 1/4 cup sugar, gradually; beat until very stiff.
Fold into gelatin mixture.
Fold in whipped cream.
Turn into 5 cup heart-shaped mold; chill until firm.
Garnish with whipped cream.