Peppermint Charlotte

• 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

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 160u0b0 (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.

unflavored gelatin, milk, sugar, salt, egg yolks, peppermint candy, coloring, heavy whipping cream, ladyfingers

Taken from www.tasteofhome.com/recipes/peppermint-charlotte/ (may not work)