From MasterChef contestant Philip Vakos.
1 cup of coffee
250 ml whole milk
300 g heavy cream
100 ml Irish whiskey
100 g sugar
9 g gelatine
Place the milk, cream and sugar in a small pan and heat over low heat. Just before the cream reaches it's boiling point, place the sheet of gelatine in a container with cold water and leave it to soak for around two minutes.
As soon as the cream starts to boil, wring out the gelatine and add it to the pan. Mix slowly and then turn off the heat. Holding away from heat, add the whiskey, mixing it in thoroughly, and pour around 100 g of the mixture into each glass. Chill in the fridge for roughly 24 hours.
After making the coffee, carefully pour a cupful over the cream. The Upside-Down Irish Coffee is now ready to serve.
Credits: Lav Azza