1 | Prepare 800 g Bavaroise cream and flavour it with coffee. | ![Jamaican cup : etape 25 Jamaican cup : etape 25](/images/recettes/desserts/entremets/1308-1.webp) |
2 | Pour it into individual glasses or dishes. Sit these on a baking sheet with either a tea towel or sheet of paper over it to stop them slipping, and refrigerate for 2 hours. This can be done the day before. In this case, cover the dishes with plastic film. | ![Jamaican cup : etape 25 Jamaican cup : etape 25](/images/recettes/desserts/entremets/1308-2.webp) |
3 | Shortly before serving, prepare a sabayon with 3 egg yolks, 5 tablespoons Sugar syrup and 5 tablespoons rum, following these hints. | ![Jamaican cup : etape 25 Jamaican cup : etape 25](/images/recettes/desserts/entremets/1308-3.webp) |
4 | Pour the sabayon into the dishes. | ![Jamaican cup : etape 25 Jamaican cup : etape 25](/images/recettes/desserts/entremets/1308-4.webp) |
5 | Garnish with Toasted flaked almonds, placing them gently onto the sabayon, and serve right away. | ![Jamaican cup : etape 25 Jamaican cup : etape 25](/images/recettes/desserts/entremets/1308-5.webp) |
If you don't like rum, use half-and-half water and lemon juice instead.