Candy Cane Souffle

Updated on January 27, 2013

Candy Cane Souffle is not only beautiful but very tasty! | Source

Cook Time

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: 10 Servings

4 stars from 1 rating of Candy Cane Suffle

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add crushed candy canes. Heat over low heat, stirring until gelatin is completely dissolved. Stir in extract; set aside.
In a large heavy saucepan, combine the egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 15 minutes. Transfer to a bowl. Add salt; beat until stiff glossy peaks form and sugar is dissolved.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add reserved candy cane mixture; beat until slightly thickened. Fold in egg white mixture.
Pour into a large glass dessert bowl or ten 6-ounce dessert dishes. Refrigerate for 6 hours or overnight. Garnish with whipped cream and crushed candy if desired.

Nutrition Facts
Serving size: 3/4 cup
Calories	394
Calories from Fat	234
% Daily Value *
Fat 26 g	40%
Saturated fat 16 g	80%
Carbohydrates 35 g	12%
Fiber 0 g
Protein 5 g	10%
Cholesterol 98 mg	33%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.