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Irish Coffee Pudding Recipe

fort lauderdale personal chef

This is a GREAT desert, by one of my favourite celebrity cooks, Jennifer Paterson.  She got this from an Irish family


Serves 4 


4 eggs

4 ounces/100g fine sugar (caster)

1 cup/250ml  very strong coffee or espresso

1 tablespoon Irish whiskey

1 tablespoon/15g gelatin

1 cup/250ml double or whipping cream

extra whipped cream and chopped walnuts


Separate the yolks and whites.  Put the yolks and half of the sugar into a bowl.  Whisk until quite smooth, then add 3/4 of the coffee.  Stand the bowl over a saucepan of hot, not boiling water and stir briskly until you achieve a custard and you can drag your finger through on the back of a spoon.  Stir in the whiskey.  Sprinkle the gelatin into the rest of the coffee and let it stand for 5 minutes, then dissolve it over hot water.  Blend with the coffee custard and leave to cool and stiffen slightly.  Whip the cream into peaks.  Whisk the egg whites until stiff, then fold in the remaining sugar.  Fold the cream and then the egg whites into the jellied mixture and spoon into one large or six separate cups.  Chill and set top with cream and walnuts.


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