Peppermint Mousse

1 envelope unflavored gelatine
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup whipping cream, whipped

In a saucepan, sprinkle gelatine over water; let stand for 1 minute. Add milk and peppermint patties; stir over low hat for 5 minutes or until candies and gelatine are dissolved. Add vanilla extract and salt. Pour into a mixing bowl; place in freezer for 15 to 20 minutes, stirring frequently until mixture is cooled and thickened.

Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with fresh mint and peppermint patties, if desired.

Yields 4 to 6 servings.

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