Coffee Bavarian

Directions

1. 1
   Soften gelatin in the cold water in a large bowl.
2. 2
   Beat egg yolks and the whole egg with a fork in the top of a double boiler. Blend in the 2/3 cup sugar and 1/8 teaspoon salt.
3. 3
   Gradually stir in the milk.
4. 4
   Dissolve coffee in the hot water and add to the egg-milk mixture.
5. 5
   Cook over boiling water, stirring constantly, until custard coats a spoon, about 3 to 4 minutes.
6. 6
   Do not overcook or custard will curdle.
7. 7
   Remove from heat and pour immediately over the softened gelatin.
8. 8
   Stir until gelatin is dissolved and stir frequently while the mixture is cooling.
9. 9
   When the mixture begins to stiffen, add the pinch of salt to the egg whites and beat until foamy.
10. 10
    Gradually add the 3 tablespoons sugar and continue beating until the egg whites are stiff and glossy.
11. 11
    Fold into custard mixture; turn into 1 1/2-quart mold and chill 4 to 6 hours.
12. 12
    Unmold and garnish with sliced peaches. Makes 8 to 10 servings.