"Irish Coffee" Pudding

Recipe Ingredients

6		Eggs
8 oz	227g	Sugar
1 cup	237ml	Very strong coffee
1 1/2 oz	42g	Powdered gelatin
1/3 cup	78ml	Irish whiskey*
2 1/4		Whipping cream
3 oz	85g	Crushed walnuts

Recipe Instructions

*You can also use Irish Mist.

Separate the yolks from the whites of eggs.

In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken.

Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites.

Pour into a soufflee dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflee dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set.

Remove the paper collar by easing around the circumference with a knife dipped in hot water.

Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar.

You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

Source:
Home Cooking magazine -- August 1997

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