Irish Coffee Souffle
|Powdered gelatin||1⁄2 Ounce (15 Gram)|
|Strong black coffee||8 Fluid Ounce (250 Milliliter)|
|Eggs||6 , separated|
|Sugar||6 Gram (175 Gram)|
|Irish whiskey||1⁄4 Pint (150 Milliliter)|
|Double cream||10 Fluid Ounce (284 Milliliter)|
|Walnuts||4 Ounce, finely chopped (125 Gram)|
|Whipped cream||1⁄2 Cup (8 tbs) (For Decoration)|
|Walnut halves||1⁄2 Cup (8 tbs) (For Decoration)|
Lightly grease a 1 litre (2 pint) souffle dish and tie a band of greaseproof paper around the outside of the dish to extend 5 cm (2 inches) above the rim.
Grease the inside of the paper collar.
Dissolve the gelatine in the coffee.
Whisk the egg yolks with the sugar in a basin over a pan of hot water until the mixture is very thick and light.
(If using an electric beater, no heat is needed.) Remove from the heat and gradually whisk in the whiskey and the coffee mixture.
Place the bowl in another bowl containing ice cubes and chill, whisking occasionally, until the mixture is the consistency of unbeaten egg white.
Whisk the egg whites until stiff.
Whip the cream until thick.
Fold the cream into the coffee mixture, followed by the egg whites.
Spoon into the prepared souffle dish.
Chill for at least 3 hours or until set.
To serve, remove the paper collar and press the chopped walnuts onto the side.
Decorate the top with whirls of cream and walnut halves.