Irish Week – Irish Coffee Pudding

Separate the eggs. In a baking bowl, beat the egg yolks with the sugar until creamy. Make the coffee hot, not boiling on the stove. Add the gelatine and melt it in the coffee, then add it to the egg yolks.

Put the baking dish on a water bath and whip properly until the mixture starts to thicken. Remove from heat and, when the bowl has cooled down a little, continue beating in cold tap water or on ice. When the mixture begins to set, whip the whipped cream and fold it in. Add the Irish or whiskey mist. At the end, add the stiffly beaten egg whites. Pour into a souffle dish wrapped with a double layer of parchment. The parchment should overhang 8 inches at the top. Grease a jam jar or bottle and press into the center of the pudding. Allow to set. Cut out the parchment collar by dissolving it from the pudding with a kitchen knife dipped in hot tap water. Cut out the bottle or jam jar and fill the hole with 1 cup of thick whipped cream sweetened with 1 tsp of sugar. You can also spread the surface and the visible sides of the pudding with chopped walnuts, pressing them with the palms of your hands.

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