CANDY CANE SOUFFLE

Steps:

• 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.