Chef John Paulk (Mezzaluna Fine Catering, Portland, Oregon)
Serves 6
This recipe was inspired by peppermint grown and harvested in the Northwestern state of Oregon.
½ cup crushed candy canes, separated
1½ cups heavy cream
3 large eggs, separated
9 tablespoons sugar, separated
6 tablespoons peppermint-flavored liqueur
Crush candy canes in a food processor. Place heavy cream in a mixer bowl, add 5 tablespoons of crushed candy, and whip until stiff peaks form. Chill until ready to use.
Place a large metal bowl over a pan of simmering water; whisk egg yolks and 3 tablespoons of sugar until pale in color. Add liqueur; whisk vigorously until the mixture is thick (3 to 5 minutes). Cool in a refrigerator.
Set the heat-proof bowl of an electric mixer over a pan of simmering water. In this bowl, whisk the egg whites and remaining 6 tablespoons of sugar until the sugar dissolves and the mixture is warm to the touch (about 2 minutes). Attach the bowl to the mixer, and beat until stiff and glossy peaks form.
Fold the egg white mixture into the egg yolk mixture one-third at a time. Fold in the whipped cream mixture.
Spoon the mixture into six serving dishes (such as martini goblets), layering it with reserved candy cane. Freeze until firm (at least 2 hours to overnight).
Garnish with crushed candy cane and warmed hot fudge on the side.