Coffee Bavarian

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.