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Categories:Viewed: 49 - Published at: 9 years ago
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
Method
- 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.
