-
1
Separate the yolks from the whites of eggs.
-
2
In a bowl, cream with yolks with the sugar.
-
3
Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee.
-
4
Add this mixture to the yolks and sugar.
-
5
Beat well and put the bowl over a pot of boiling water.
-
6
Continue beating until mixture begins to thicken.
-
7
Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring.
-
8
When the mixture is on the point of setting, whip the cream and fold it in.
-
9
Add the whiskey or Irish Mist.
-
10
Lastly, fold in the well-beaten egg whites.
-
11
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.
-
12
Oil a jam-jar or bottle and press it down into the center of the pudding.
-
13
Leave to set in the refrigerator.
-
14
Remove the paper collar by easing around the circumference with a knife dipped in hot water.
-
15
Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 tablespoon granulated sugar.
-
16
You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.
