Irish Coffee Pudding
In honor of St. Patrick's Day, here's an unusual twist on an old favorite.
1 cup sugar
1 cup very strong dark roast Café Campesino coffee (brewed)
1-1/2-ozs. powdered gelatin
1/3 cup Irish whiskey
10 fl. ozs. whipping cream
3-ozs crushed walnuts
Separate the yolks from the whites of eggs. In a bowl, cream the yolks and the sugar together.
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, 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 soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3-inches above the top of the soufflé 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 and 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.