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Cooked by: Chef / Ethnicity: Irish cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: *You can also use Irish Mist. -- 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. 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 T granulated sugar. You can also decorate
the exposed sides of the pudding with crushed walnuts, pressed on with the
palm of your hand.
| Ingredients:
6 Eggs
8 Ounce(s) Sugar
1 Cup(s) Very strong coffee
1 1/2 Ounce(s) Powdered gelatine
1/3 Cup(s) Irish whiskey*
10 Ounce(s) Whipping cream
3 Ounce(s) Crushed walnuts |
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