** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee.
Mix this mixture into the yolks and sugar.
3. Place in a double boiler (or in a stainless stell bowl suspended over boiling water).
Continue beating until mixture begins to thicken, about 8-10 minutes.
Remove from heat, and when the bowl has cooled slightly, place it over cracked ice and continue stirring.
Beat 1 1/4 cups cream.
4. When pudding mixture has cooled and is on the point of setting, fold in cream.
Stir in the the whiskey.
5. 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.
6. Oil a jam-jar or bottle and press it down into the center of the pudding, this will leave a well that will later be filled.
7. Chill for several hours to set.
8. Remove the paper collar by easing around the circumference with a knife dipped in hot water.
9. Carefully remove the jar or bottle, and fill the center with 1 cup sweetened whipped, cream.
10. Decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.
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Dietary Notes:
This recipe is very low-sodium with 108.67mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, MSG, Walnuts, Natural Sweeteners, Alcohol allergies.
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