Features - Food Recipes

Irish Coffee Pudding

6 eggs
8 oz sugar
1 cup very strong coffee
1-1/2 oz powdered gelatin
1/3 cup Irish whiskey
10 oz whipping cream
3 oz crushed walnuts

Separate the yolks from the whites of eggs.

In a bowl, mix cream with yolks and 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. When the bowl has cooled a little, place it over cracked ice and continue stirring. Once the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist.

Finally, fold in the well-beaten egg whites. Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3" above the top of the soufflé dish.

Oil a jam jar or bottle and press it down into the center of the pudding. 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 Tbsp granulated sugar.

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

serves 4