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.