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Method:
Whisk together the egg yolks and sugar
in a bowl until thick and pale. Warm the milk until almost boiling and
pour over the mixture. When well blended, return to the saucepan and
cook, stirring, over a very gentle heat, until thickened. Do not allow
to boil or the mixture will curdle. Meanwhile, sprinkle the gelatine
over 60 ml/4 tbsp of the water in a small bowl. Leave to soften for 5
minutes. Stand the bowl in a pan of hot water and stir until the
gelatine has dissolved completely (or dissolve in the microwave).
Blend the coffee with the remaining water and stir into the custard
with the dissolved gelatine. Whisk the egg whites until stiff and fold
into the mixture with a metal spoon. Turn into a 1.2 liter/2 pt/5 cup
wetted jelly (jello) mould and chill until set. Dip the mould briefly
in hot water, then turn out on to a serving dish. The mixture should
have separated into a clear jelly top and a fluffy base. Serve with
Chantilly Cream.
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