Irish Coffee Pudding

Ingredients

6 eggs 8 oz sugar 1 cup very strong coffee 1 1/2 oz powdered gelatine 1/3 cup irish whiskey* 10 fl whipping cream 3 oz crushed walnuts	Advertisements

Preparation
 
*You can also use Irish Mist. -- 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.

 

 
Servings: 4

 

Irish Coffee
* Dessert topping should be in a pressurized can.     strongServings: 2/strong   (Upload by user)

Irish Cream 2
Blend together for 10 minutes. A countertop mixer works well. Recipe By : "[Julian Manders]" <[email protected]>     strongServings: 1/strong   (Upload by user)

Irish Cream Btvc62a
Tastes better than Bailey s! Whip eggs in blender; add milk and vanilla. Liquify coffee with 1/2 of whiskey, then blender all ingredients. Serve chilled. Salute! Rita in Scottsdale FROM: RITA TAULE (BTVC62A)     strongServings: 8/strong (Upload by user)

Irish Cream Chocolate Cheesecake
CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate. FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixtu (Upload by user)

Irish Cream Coffee Pound Cake
Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually add sugar, beating at medium speed 5 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur. Add flour to butter mixtu (Upload by user)

Irish Cream 9
Beat eggs until frothy. Add other stuff. Refrigerate until well chilled.     strongServings: 1/strong   (Upload by user)

Irish Cream 1
Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time. From: Lindsey Jones     strongServings: 1/strong   (Upload by user)

Irish Cream Cake
* I use Emmets, which is about half the price of Bailey s. Combine cake mix, pudding mix, oil, water, vodka, Baileys and eggs in a bowl. Beat until smooth. Pour into greased and floured 10 in. bundt pan. Bake at 350 degrees 40 to 50 or until done. Cool completely and in (Upload by user)

Irish Cream Cheesecake
Preheat oven to 350 degrees. Combine the crumbs and butter in a medium size bowl. Press on the bottom of a 9 inch springform pan. Bake in oven for five minutes. Remove and set aside. Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour (Upload by user)

Irish Potato Pie
6 lg eggs 1/2 c green onions chopped 1/2 ts pepper 1/2 ts salt 6 oz Swiss cheese grated 3 c cooked potatoes peeled : and diced 4 oz ham diced 1/2 c green bell pepper : chopped 1/2 c half and half Preheat oven to 350 degrees F. (Upload by user)
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Irish Potato Stew
5 md to 6 potatoes peeled, : coarely chop 1 sm onion : roux 2 to 3 slices bacon chopped : salt and pepper to taste : boiling water Peel potatoes and cut coarsley. Make a roux. Brown one onion in roux. Add chopped bacon, if desired. Add potatoes and (Upload by user)
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Irish Raisin Bread
Add all ingredients to pan, except raisins. Select white bread setting & turn the baking control knob to 12 o clock position. Add raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)     strongServings: 14/strong   (Upload by user)
TAG: bread, ,

Irish Cream Chocolate Mousse Cake Jb
Mousse: Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg (Upload by user)
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Irish Cream Chocolates
Conventional method: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set (Upload by user)
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Irish Cream Frosting
In electric mixer owl, cream butter until smooth; beat in confectioers sugar gradually, then beat in the salt and the Irish Cream. Beat the frosting until light and fluffy.     strongServings: 1/strong   (Upload by user)
TAG: cream, frosting, irish, ,

Irish Cream Frozen Yogurt
In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixtu (Upload by user)
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