1 envelope unflavored gelatin
1/4 cup cold water
3 eggs
1/4 cup sugar
1/3 cup crushed hard peppermint candies
1/4 tsp salt
1 cup milk
1 cup whipping (heavy) cream
3 Tbsp sugar
Few drops red food color
Sprinkle gelatin on cold water to soften. Mix eggs, 1/4 cup sugar, the crushed candies and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over medium heat 7 to 10 minutes, stirring constantly, until mixture thickens and just begins to boil; remove from heat. Stir in softened gelatin until dissolved.
Place saucepan in ice and water about 15 minutes or in refrigerator about 30 minutes, stirring occasionally, until mixture mounds when dropped from spoon. (If mixture is too
thick, place saucepan in warm water; stir mixture until smooth. Refrigerate about 10 minutes or until mixture mounds when dropped from spoon.)
Beat whipping cream and 3 Tbsp sugar in chilled medium bowl until stiff. Fold gelatin mixture into whipped cream. Gently fold in food color just until streaked with color. Pour
into 4-quart mold. Cover and refrigerate 5 hours or until set. Quickly dip mold into hot water; unmold onto serving plate. Refrigerate any remaining bavarian.
8 servings.
