This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Jamaican cup
A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.
33 K 5/5 (1 reviews)
50 min.
Easy
7.55 €
6 people
5 IngredientsLast modified on: June 29th 2022
For 6 people, you will need:
- 1
800 g bavaroise cream - 2
3 egg yolks - 3
5 tablespoons sugar syrup - 4
5 tablespoons rum - 5
toasted flaked almonds - Total weight: 1,010 grams
Times for this recipe
Preparation: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
Prepare 800 g bavaroise cream and flavour it with coffee.
Stage 2 - ⌛ 3 min.
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.
Stage 3 - ⌛ 10 min.
Shortly before serving, prepare a sabayon with 3 egg yolks, 5 tablespoons sugar syrup and 5 tablespoons rum, following these hints.
Stage 4 - ⌛ 3 min.
Pour the sabayon into the dishes.
Stage 5 - ⌛ 3 min.
Garnish with toasted flaked almonds, placing them gently onto the sabayon, and serve right away.
Remarks
If you don't like rum, use half-and-half water and lemon juice instead.
Keeping: Should be eaten right away.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=110 % | 1,480 RDI=140 % | 1,000 RDI=150 % | 5,270 RDI=260 % | 22,070 RDI: 260 % |
| Per 100 g | 30 RDI=10 % | 150 RDI=10 % | 100 RDI=20 % | 520 RDI=30 % | 2,190 RDI: 30 % |
| Per person | 50 RDI=20 % | 250 RDI=20 % | 170 RDI=30 % | 880 RDI=40 % | 3,680 RDI: 40 % |
How much will it cost?
- For 6 people : 7.55 €
- Per person : 1.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bavaroise cream
You can get more informations, or check-out other recipes which use it, for example:
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry sorbet, Fruit coulis (fruit purée), Salad of vine peaches and apricots with verbena, Raspberry sorbet, Peach and verbena feuilleté, ... See them all 27
Rum
Like these other recipes: Rum babas, Frozen nougat, Ardéchois, Chestnut moelleux, Linzer torte, ... See them all 32
Egg yolk
Like these other recipes: Finger biscuits, Crème brulée, Eggs Comtoise, Galette berrichone, Spaghetti with smoked salmon, ... See them all 75
Other recipes you may also like
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside. October 30th 2021457 K4.6 5 hours 30 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016250 K3.7 1 hour 20 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011190 K4.5 35 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011357 K3.7 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.