1 envelope unflavored gelatine
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup whipping cream, whipped
In a saucepan, sprinkle gelatine over water; let stand for 1 minute.
Add milk and peppermint patties; stir over low hat for 5 minutes or until candies and gelatine are dissolved.
Add vanilla extract and salt.
Pour into a mixing bowl; place in freezer for 15 to 20 minutes, stirring frequently until mixture is cooled and thickened.
Beat for 1 minute or until fluffy.
Fold in whipped cream.
Spoon into serving dishes.
Garnish with fresh mint and peppermint patties, if desired.
Yields 4 to 6 servings.
Pudding, Mousse and Custard Recipes