1/2 cup granulated sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cup milk
1/4 teaspoon peppermint extract
3 drops red food coloring
1 cup whipping cream, whipped
In a medium saucepan, 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.