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Peppermint Charlotte

By: Lucille Watters  
"My guests always save room for this pretty pink peppermint dessert. You'll know why after just one cool and fluffy bite."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 25 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 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 whipping cream, whipped
  • 12 ladyfingers, split

Directions

  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. 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 160 degrees F (do not boil). Remove from the heat. Add candy and food coloring; stir until candy is dissolved. 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.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2008 by dandyell 
For me, this was not worth the trouble. And boy, was it ever trouble. Took all day to make,... MORE

 
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