Coffee Bavarian - cooking recipe

Ingredients

2 envelopes plain gelatin
3 egg yolks
2/3 c. sugar
2 1/3 c. evaporated milk
1/3 c. boiling water for coffee
3 egg whites
3 Tbsp. sugar
1/2 c. cold water
1 whole egg
1/8 tsp. salt
2 Tbsp. instant coffee
pinch of salt

Preparation

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