1 (.25 ounce) package unflavored gelatine
1/2 cup granulated sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cups milk
1/4 teaspoon peppermint extract
3 drops red food coloring
1 cup whipping cream, whipped

In a medium saucepan (off the stove), combine gelatine, 1/4 cup sugar and salt; mix well and reserve.

In a medium bowl, beat together egg yolks and milk; add to gelatine mixture.

Cook gelatine and egg mixture in saucepan over low heat, stirring constantly until the gelatine dissolves and mixture thickens slightly - about 5 minutes. Remove from heat and add peppermint extract. Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.

In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff, then fold into gelatine mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm.

Unmold and garnish with additional whipped cream, if desired; serve.

Makes 6 servings.