Put water in a small dish and sprinkle gelatin over the surface. Let stand until gelatin is softened. Beat egg yolks and sugar in a small bowl until they are thick and light colored, about 3 minutes. Transfer to a double boiler over gently simmering water and add gelatin mixture and coffee. Cook and stir constantly, until warmed and slightly thickened, 5 to 6 minutes. Stir in rum. Refrigerate until mixture just begins to set up. Stir it often. Watch closely so it does not become firm. Meanwhile, beat egg whites until they hold soft peaks and then gently fold them into coffee mixture. Softly whip cream and fold in. Transfer to a 4 cup souffle dish or individual serving dishes and refrigerate at least 4 hours before serving. It can also be covered tightly and refrigerated for up to 2 days.{$7e}(Original recipe for 6)
