Semiliquid Irish Coffee

Semiliquid Irish Coffee is a variant of the classic Irish Coffee, which is usually presented as a hot drink based on coffee, whisky and sugar, topped with whipped cream. The semiliquid version can be interpreted as a spoon dessert that plays with the textures of traditional Irish Coffee. Here’s how to make a very interesting and elegant version of this dessert:

Ingredients

• 150 ml strong espresso coffee
• 60 ml Irish whisky
• 80 g brown sugar
• 200 ml fresh cream
• 2 sheets of gelatin (about 8 g)
• Cocoa powder for dusting (optional)

Preparation

1. Soak the gelatin sheets in cold water for about 10 minutes to soften them.
2. Meanwhile, prepare the espresso coffee and pour it into a saucepan. Add the brown sugar and stir well until completely dissolved.
3. Drain the gelatin sheets, squeezing them lightly to remove excess water, and add them to the hot coffee. Stir until the gelatin is completely dissolved.
4. Let the coffee mixture cool slightly and add the whisky, stirring well.
5. Pour the mixture into small glasses or cups and let it cool completely. Then transfer them to the refrigerator and let them set for at least 2-3 hours.
6. Before serving, whip the fresh cream until it reaches a semi-whipped consistency.
7. Place a spoonful of whipped cream on top of each glass of semiliquid Irish Coffee.
8. For a final touch, you can dust a little cocoa powder over the cream.

Trivia

The original version of Irish Coffee was created in the 1940s by Joe Sheridan, head bartender at Foynes airport in Ireland. The classic version is a hot drink designed to warm passengers after a transatlantic flight. With this semiliquid variant, you can enjoy the flavors of Irish Coffee in the form of a dessert, a sophisticated and delicious alternative to the classic.