PROCEDURE: 1. In a medium mixing bowl, whip egg whites with a wire whisk until stiff. Set aside. 2. In a separate mixing bowl, whip the cream with a wire whisk until light and fluffy. Fold in the Jameson Irish whiskey and ginger, then set aside. 3. In a large mixing bowl, cream the egg yolks and sugar. 4. Heat coffee. Add the gelatin and stir until dissolved. 5. Add the coffee mixture to the egg yolks and beat until incorporated. 6. Place the bowl over a pan of boiling water and beat, stirring constantly until the mixture begins to thicken. Remove from heat and allow to cool for a few minutes. 7. Place bowl over an ice bath and continue to stir until mostly cooled. 8. Fold the egg whites and whipping cream into the pudding and pour into dessert dishes.
Ingredients
- 6 Each Eggs, Separated
- 1.25 Cup Heavy Cream
- 2 Tbs Jameson Irish Whiskey
- .5 tsp Ground Ginger
- 1 Cup Granulated Sugar
- 1.25 Cup Strong Black Coffee
- 1.5 oz. Plain Gelatin
- For Garnish Whipped Cream & Finely Chopped Roasted Pecans
Directions
Yield: 8 individual dessert servings
1. In a medium mixing bowl, whip egg whites with a wire whisk until stiff. Set aside.
2. In a separate mixing bowl, whip the cream with a wire whisk until light and fluffy.
Fold in the Jameson Irish whiskey and ginger, then set aside.
3. In a large mixing bowl, cream the egg yolks and sugar.
4. Heat coffee. Add the gelatin and stir until dissolved.
5. Add the coffee mixture to the egg yolks and beat until incorporated.
6. Place the bowl over a pan of boiling water and beat, stirring constantly until the
mixture begins to thicken. Remove from heat and allow to cool for a few minutes.
7. Place bowl over an ice bath and continue to stir until mostly cooled.
8. Fold the egg whites and whipping cream into the pudding and pour into dessert dishes.
Let set until completely cooled, preferably overnight.
