Cooking With Gourmet Coffee

Ingredients

6 Eggs
8 oz Sugar
1 c Very strong coffee
1 1/2 oz Powdered gelatine
1/3 c Irish whiskey*
10 fl Whipping cream
3 oz Crushed walnuts

*You can also use Irish Mist.

Instructions

Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatine 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 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. 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, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

3/4 lb sweet bread, cut in 1/2-inch cubes
1 cup Kona Coffee flavor Dark Chocolate covered Mac Nuts (such as Mac
Farms brand)
1/2 cup chopped semisweet chocolate (or chocolate chips)
2 cups milk
2 Tbsp instant Kona coffee
3 lg eggs
3/4 cup sugar
2 Tbsp butter, cut into small chunks

Dry bread on baking sheets in oven at 250 F for 1 hour.
In a bowl, toss together bread, chocolate covered macadamia nuts &
chocolate. Put into a greased 2 1/2 qt. baking dish.
Heat 1 cup milk in microwave till almost boiling (about 1 minute on high). Stir in coffee to dissolve. Stir in remaining 1 cup milk.
In a bowl, whisk together eggs & sugar. Whisk in milk mixture. Pour slowly over bread in dish. Cover & chill at least 1 hour.
Sprinkle chunks of butter over pudding. Bake, uncovered, at 350 F for 40 minutes or till bubbling.
** If you can’t find Kona Coffee Dark Chocolate covered Macadamias, you can substitute 1 cup chopped, toasted macadamia nuts & increase chopped semisweet chocolate (or chocolate chips) to 1 cup.