Frozen Peppermint Soufflé Serves 4 to 6 This is refreshing in the summertime, and a nice twist on something traditional during the winter holidays. Don't be tempted to pretty this up with red food coloring; the peppermint candy powder makes the soufflé a lovely soft pink color. If the eggs in your area are suspect in any way, feel free to substitute for the egg whites an equivalent amount of meringue powder, available at many baking supply stores. 6 ozs. hard peppermint candies (Brach's are best) 3 large egg whites, room temperature 1 Tablespoon sugar 1 cup heavy or whipping cream, very cold 1 Tablespoon pure peppermint extract -- In a food processor or blender, grind the peppermint candies into a fine powder. Set aside. -- In a narrow metal bowl, beat the egg whites at highest speed until soft peaks form. Slowly add the sugar and beat until glossy but not dry. Rinse beaters well. -- In a separate narrow metal bowl, beat the whipping cream at highest speed until soft peaks form. While continuing to beat, slowly add the peppermint candy powder and the peppermint extract to the cream. Continue to beat just until firmer peaks form. -- Carefully fold the whipped cream and egg white mixtures together and spoon the mixture into ramekins. Freeze at least 6 hours or overnight before serving. Storage This keeps for up to 2 days in the freezer. OTHER FROZEN AND CHILLED RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!