Peppermint Charlotte

"My guests always save room for this pretty pink peppermint dessert. You'll know why after just one cool and fluffy bite."
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25 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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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For me, this was not worth the trouble. And boy, was it ever trouble. Took all day to make, and the directions say to let the gelatin sit in the fridge for 30 minutes, which is not correct. I...

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