Irish Coffee Pudding
|Irish whiskey/Irish mist liqueur||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Instant coffee/1 cup very strong black coffee||1 1⁄2 Tablespoon (With 1 Cup Water)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Walnuts||2 Tablespoon, crushed|
|Powdered gelatin||2 1⁄2 Tablespoon|
Separate the yolks from the whites of eggs.
In a bowl cream the yolks with the sugar.
Blend the instant coffee with the water (or use strong black coffee).
Heat it but do not boil.
Completely dissolve the gelatin in the hot coffee and add all to the yolks and sugar.
Beat well and put the bowl over a pan of boiling water.
Continue beating until mixture begins to thicken.
Add the whiskey or liqueur and beat until mixture is thick and creamy.
Remove from heat and, when the bowl has cooled a little, put over cracked ice and continue to stir.
When the mixture is on the point of setting, whip the cream and fold it in.
Lastly fold in the well beaten egg whites.
Pour into a 7 inch souffle case that has a collar of strong wax paper tied around it.
The paper should come up 3 inches above the top of the souffle case.
Oil a jam jar or a 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 2 tablespoons chopped walnuts Decorate the exposed sides of the pudding with crushed walnuts that you press on with the palm of your hand.
This is a lot of work but is very nice for a party.