Ingredients:
- 100 grams cookies;
- 100 grams butter;
- 6 sheets of gelatin;
- 150 mL hot coffee;
- 100 grams sugar;
- 3 tablespoons whiskey;
- 150 grams half and half;
- 200 grams cream cheese;
- 20 grams custard powder;
- 200 mL milk;
- chocolates for garnish.
- Baking form (spring form) of 20 cm diameter;
- Baking paper;
- Plastic foil;
- Mixer.
Boil 175 mL of milk in a small saucepan. Whisk the custard powder with 25 mL of the cold milk. When the milk boils add the custard mixture. Bring to a boil and leave it to a boil until the custard thickens (about 2 minutes). Get of the fire and place plastic foil on top (against skin forming). Let it cool down to room temperature.
Crunch the cookies in a blender or put them in a sack and smash them with a rolling pin. Mix the molten butter through the crunched cookies and distribute the cookies on the bottom. With a spoon flatten the cookies. Place the bottom for at least 15 minutes in the refrigerator.
Place the sheets of gelatin in a small bowl for a few minutes. Then add them to the hot coffee and stir until the gelatin is dissolved. Add 70 grams of sugar. Whisk the half and half with 30 grams of sugar until it gets the thickness of yogurt. Smooth the cream cheese with a mixer and add the custard. Mix another 3 minutes. Then add the coffee mixture though until the mixture lobed. Then take a spatula and very gently mix the half and half through it. Distribute this on top of the cookie bottom and put in the refrigerator for at least 3 hours to stiffen. Take of the outside of the spring form. Garnish with chocolates.
Tips and tricks:
Crunch the cookies in a blender or put them in a sack and smash them with a rolling pin. Mix the molten butter through the crunched cookies and distribute the cookies on the bottom. With a spoon flatten the cookies. Place the bottom for at least 15 minutes in the refrigerator.
Place the sheets of gelatin in a small bowl for a few minutes. Then add them to the hot coffee and stir until the gelatin is dissolved. Add 70 grams of sugar. Whisk the half and half with 30 grams of sugar until it gets the thickness of yogurt. Smooth the cream cheese with a mixer and add the custard. Mix another 3 minutes. Then add the coffee mixture though until the mixture lobed. Then take a spatula and very gently mix the half and half through it. Distribute this on top of the cookie bottom and put in the refrigerator for at least 3 hours to stiffen. Take of the outside of the spring form. Garnish with chocolates.
Tips and tricks:
- You can use all sorts of cookies for the bottom. The nicest cookies are those who are already a bit coffee flavoured;
- If you haven't got custard powder in your cupboard, you can use 200 mL store bought custard. Add only 50 grams of sugar to the coffee mixture instead of 70 grams;
- For the real Irish Coffee touch you can garnish with stiffen half and half on top of the cake.
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| 4Pure: Irish coffee taart |
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