1. 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. 2. In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon. 3. Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well. 4. 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. 5. Beat egg whites till stiff. 6. Fold the cream into the egg yolk mixture. Add the alcohol & mix well. 7. Fold in the egg whites & transfer to the soufflé dish lined w/greaseproof paper. 8. 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. 9. 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. ---------------------------------------------------------------------------
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