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Category: Pudding / Brulee / Flan
Prep Time: Cook Time: Total Time:
6 eggs, separated
1 cup sugar
1 cup very strong coffee
1 1/2 oz unflavored gelatin powder
1/3 cup Irish whiskey or Irish Mist liqueur
2 1/4 cup whipping cream, divided
1/4 cup crushed walnuts
Beat egg yolks with the sugar until thick. Heat the coffee until hot, but not boiling. Add the gelatin and dissolve it in the coffee. Mix this mixture into the yolks and sugar. Place in a double boiler (or in a stainless steal bowl suspended over boiling water). Continue beating until mixture begins to thicken, about 8-10 minutes.
Remove from heat, and when the bowl has cooled a little, place it 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 or Irish Mist.
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 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: Pudding / Brulee / Flan
Prep Time: Cook Time: Total Time:
6 eggs, separated
1 cup sugar
1 cup very strong coffee
1 1/2 oz unflavored gelatin powder
1/3 cup Irish whiskey or Irish Mist liqueur
2 1/4 cup whipping cream, divided
1/4 cup crushed walnuts
Beat egg yolks with the sugar until thick. Heat the coffee until hot, but not boiling. Add the gelatin and dissolve it in the coffee. Mix this mixture into the yolks and sugar. Place in a double boiler (or in a stainless steal bowl suspended over boiling water). Continue beating until mixture begins to thicken, about 8-10 minutes.
Remove from heat, and when the bowl has cooled a little, place it 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 or Irish Mist.
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 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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