Irish Coffee Pudding
Decadent Irish pudding spiked with Irish whiskey
Yield
4 servingsPrep
20 minCook
10 minReady
240 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 8 | ounces |
sugar
|
|
| 1 | cup |
coffee
brewed very strong |
|
| 1 ½ | oz |
gelatin, unflavored
powder |
*
|
| ⅓ | cups |
irish whiskey
or Irish Mist |
* |
| 10 | ounces |
heavy whipping cream
|
|
| 3 | ounces |
walnuts
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 231.2 | ml/g |
sugar
|
|
| 237 | ml |
coffee
brewed very strong |
|
| 1.5 | oz |
gelatin, unflavored
powder |
*
|
| 79 | ml |
irish whiskey
or Irish Mist |
* |
| 289 | ml/g |
heavy whipping cream
|
|
| 86.7 | ml/g |
walnuts
crushed |
|
Directions
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 gelatine 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 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.
Leave to set in the refrigerator.
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 tablespoon granulated sugar.
You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.
