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Category: Desserts
Prep Time: Cook Time: Total Time:
6 eggs, separated
1 cup sugar and very strong coffee
1 1/2 oz unflavored gelatin powder
1/3 cup Irish whiskey or Irish mist liqueur
2 1/4 cups whipping cream, divided
1/4 cup crushed walnuts
Beat egg yolks with sugar until thick. Heat coffee until hot but not boiling; add the gelatin and dissolve it in the coffee. Mix this mixture into the yolk mixture. Place in a double boiler. Continue beating until mixture begins to thicken, about 8-10 minutes. Remove from heat, and when the bowl has cooled a little, place over cracked ice and continue stirring.
Beat 1 1/4 cups cream. When pudding mixture has cooled and is on the point of setting, fold in cream. Stir in the whiskey.
Lastly fold in the well-beaten egg whites. Pour into a souffle dish that has a double thickness of parchment paper tied around it. The paper should come up about 3 inches above the top of the souffle dish. Oil a jam jar or bottle and press it down into the center of the pudding, this will leave a well that will later be filled. Chill for several hours to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water.
Carefully remove the jar or bottle, and fill the center with 1 cup sweetened whipped cream. Decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand. Serves 4
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IRISH COFFEE PUDDING
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Category: Desserts
Prep Time: Cook Time: Total Time:
6 eggs, separated
1 cup sugar and very strong coffee
1 1/2 oz unflavored gelatin powder
1/3 cup Irish whiskey or Irish mist liqueur
2 1/4 cups whipping cream, divided
1/4 cup crushed walnuts
Beat egg yolks with sugar until thick. Heat coffee until hot but not boiling; add the gelatin and dissolve it in the coffee. Mix this mixture into the yolk mixture. Place in a double boiler. Continue beating until mixture begins to thicken, about 8-10 minutes. Remove from heat, and when the bowl has cooled a little, place over cracked ice and continue stirring.
Beat 1 1/4 cups cream. When pudding mixture has cooled and is on the point of setting, fold in cream. Stir in the whiskey.
Lastly fold in the well-beaten egg whites. Pour into a souffle dish that has a double thickness of parchment paper tied around it. The paper should come up about 3 inches above the top of the souffle dish. Oil a jam jar or bottle and press it down into the center of the pudding, this will leave a well that will later be filled. Chill for several hours to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water.
Carefully remove the jar or bottle, and fill the center with 1 cup sweetened whipped cream. Decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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