Irish Coffee Pudding CD
4 Cold Desserts and
Puddings Ireland Europe
3 Eggs, separated
100g/4oz Caster Sugar
120ml/4fl.oz. Hot Black Coffee (made
2 teasp instant coffee)
19g/3/4oz Powdered Gelatine
2-3 tbsp Irish Whiskey or Irish Mist
150ml/5fl.oz Double Cream, lightly
Whipping cream to serve
50g/2oz Crushed Walnuts
Bring a medium sized pan half filled with water to the boil and line the sides of
a soufflé dish (inside) with greaseproof or parchment paper so the paper comes at
least 5cm/2 inches above the rim of the dish.
Meanwhile, in a large mixing bowl, cream together the egg
yolks with the sugar
a wooden spoon.
Dissolve the gelatine in the hot (but not boiling) coffee and add to the yolk
mixture, beating well.
Place the mixing bowl over the pan
of boiling water and continue beating until mixture
begins to thicken.
from heat and allow to cool a little then place in the fridge for a little
until the mixture starts to set.
Meanwhile, beat the egg whites until stiff.
Fold the cream into the egg yolk mixture, add the alcohol and mix well.
Fold in the egg whites and transfer to the lined soufflé dish. case lined with greaseproof
Oil a bottle (about 5-7.5cm/2-3 inches in diameter) and press it down into the
centre of the pudding. Leave to set with the bottle still in the pudding.
Once set, carefully remove the paper and the jar. Fill the hollow centre
cream then press the crushed
walnuts onto the protruding sides of the soufflé.
Refrigerate until ready to serve.
Dessert Recipes |
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