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
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.