Soften gelatin in milk in a large mixing bowl. Add coffee and sugar, stirring until gelatin and sugar dissolve. Chill until mixture is consistency of unbeaten egg whites.
Beat egg whites (at room temperature) and salt until stiff peaks form. Fold beaten egg whites into chilled coffee mixture. Fold in whipped cream, and spoon mixture into a lightly oiled 9-cup ring mold. Chill until firm . Unmold and sprinkle with crushed peanut brittle. Slice; serve immediately.