Candy Cane Souffle

• 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

1. 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.
2. 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 160u0b0, about 15 minutes. Transfer to a bowl. Add salt; beat until stiff glossy peaks form and sugar is dissolved.
3. 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.
4. 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.

unflavored gelatin, cold water, canes, peppermint, egg whites, sugar, salt, heavy whipping cream, cream

Taken from www.tasteofhome.com/recipes/candy-cane-souffle/ (may not work)