2 Tbsp plain unflavored gelatin
1/2 cup strong coffee in a small bowl or pan
3/4 cup honey
8 egg yolks in a heavy-bottomed saucepan
1 1/2 cups milk in a second saucepan
1 tsp vanilla extract
1/2 tsp peppermint extract
2 Tbsp Kahlua
2 tsp brandy
5 egg whites, at room temperature, in a clean, dry beating bowl
pinch of salt
1/4 tsp cream of tartar
1/2 cup heavy cream
1/2 cup additional heavy cream
2 to 3 Tbsp additional Kahlua
Other equipment you will need:
clean, dry eggbeater or balloon whisk
1-quart bowl, chilled
mold or 8 to 10 ramekins
Completely dissolve the gelatin in the coffee in a small pan, and set aside. To make the custard, combine the honey and eight egg yolks in a heavy-bottomed saucepan and whisk vigorously until frothy. Heat the milk over medium heat until the surface begins to tremble. Do not allow to boil. Dribble the hot milk slowly into the egg yolks, beating all the while with a whisk. Heat this mixture over a medium flame, stirring constantly, until it begins to thicken; this will take a little while. Do not let the mixture boil, or the egg yolks will curdle. If the eggs do begin to curdle, remove the pan from the heat immediately and stir vigorously; then return to the heat. As the temperature approaches 168 degrees the mixture will begin to thicken and steam. Stir until it is creamy and coats the spoon evenly. Remove from the heat and stir one minute to cool.
Now heat the coffee-gelatin mixture through and add it to the custard. Strain the custard into a 3-quart bowl and stir in the vanilla, peppermint extract, Kahlua, and brandy and set aside.
Beat the egg whites. As they begin to foam add the cream of tartar and salt. Continue beating until the whites form stiff, shining peaks. Stir 1/4 of the beaten whites into the custard, then fold in the rest.