Ingredientes para Irish Coffee Pudding
- Eggs
- Caster Sugar
- Coffee
- Gelatin Powder
- Irish Whiskey
- Double Cream
- Whipping Cream
- 1/2 cup crushed walnuts
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Como fazer Irish Coffee Pudding
- Fill a medium saucepan halfway with water and bring to a boil. Grease a soufflé dish (approximately 6-8 cup capacity) and line the sides with greaseproof or parchment paper, extending at least 2 inches above the rim.
- In a large mixing bowl, cream together 4 large egg yolks and 1/2 cup granulated sugar using a wooden spoon until light and fluffy.
- In a separate small bowl, dissolve 1 packet (about 1 tablespoon) of unflavored gelatin in 1/2 cup hot, freshly brewed strong coffee. Add this mixture to the egg yolk mixture, beating well to combine.
- Place the mixing bowl over the pan of simmering (not boiling) water. Continue beating the mixture constantly until it begins to thicken (about 5-7 minutes).
- Remove from heat and let cool slightly.
- Refrigerate for about 15-20 minutes, or until the mixture begins to set slightly but is still pourable.
- In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold 1 cup heavy cream into the cooled egg yolk mixture.
- Add 2 tablespoons of Irish whiskey (or other liqueur of your choice) and mix well.
- Gently fold in the whipped egg whites until just combined. Pour the mixture into the prepared soufflé dish.
- Lightly oil a small bottle or jar (about 1/2 cup capacity). Press it firmly into the center of the pudding.
- Refrigerate for at least 4 hours, or preferably overnight, with the bottle or jar in place.
- Once set, carefully remove the parchment paper and the bottle or jar.
- Fill the hollow center with freshly whipped cream.
- Press crushed walnuts around the sides of the soufflé dish, adhering them to the pudding.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
116g
Fat
51g
Carbs
10g
