VALERIE'S IRISH COFFEE
Steps:
- Combine the hot water and brown sugar in a mug. Stir together until the brown sugar is melted. Stir in the whiskey and espresso. Top with several dollops of the whipped cream. Serve immediately with a spoon.
- Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
OLD FASHIONED COFFEE PUDDING
This pudding was handed down from my husband's great-grandmother. To give an idea of how old this recipe is, it was translated from her German script found in an old ledger when she'd collected favorite recipes from her friends. It's a bona fide and delicious "antique". The only modern touch that I've added to it is the option of using decaffeinated coffee.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.
Nutrition Facts : Calories 214 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 54mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
IRISH COFFEE PUDDING
This recipe is being posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/irish_coffee_pudding. This sounds yummy to me & appeals to my Irish nature, but I doubt you'll need to be Irish to appreicate it! (Time does not include chilling time)
Provided by twissis
Categories Gelatin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a med-sized pan half filled w/water to a boil & line the sides of a soufflé dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
- In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
- Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
- Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.
- Beat egg whites till stiff.
- Fold the cream into the egg yolk mixture. Add the alcohol & mix well.
- Fold in the egg whites & transfer to the soufflé dish lined w/greaseproof paper.
- Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.
- When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the soufflé. Refrigerate till ready to serve.
Nutrition Facts : Calories 492.2, Fat 26.2, SaturatedFat 10.3, Cholesterol 207.6, Sodium 121.5, Carbohydrate 31.7, Fiber 0.9, Sugar 29, Protein 31.6
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