Jamaican cup


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.
30 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: June 29th 2022
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
When should you start or finish this recipe?
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.
Jamaican cup : Stage 1
Prepare 800 g bavaroise cream and flavour it with coffee.

Stage 2 - 3 min.
Jamaican cup : Stage 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.

Stage 3 - 10 min.
Jamaican cup : Stage 3
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.
Jamaican cup : Stage 4
Pour the sabayon into the dishes.

Stage 5 - 3 min.
Jamaican cup : Stage 5
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 recipe270 RDI=110 %1,480 RDI=140 %1,000 RDI=150 %5,270 RDI=260 %22,070 RDI: 260 %
Per 100 g30 RDI=10 %150 RDI=10 %100 RDI=20 %520 RDI=30 %2,190 RDI: 30 %
Per person50 RDI=20 %250 RDI=20 %170 RDI=30 %880 RDI=40 %3,680 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Nuts
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)
Other recipes you may also like
Potato purée
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
October 3rd 2010251 K5 1 hour 35 min.
X-Files cookies
X-Files cookies
These cookies made with lime and almonds are a sure-fire hit with children. They enjoy the amusing shape, of course, but also the delicious flavour.
May 27th 2012120 K4.1 3 hours 35 min.
Fried eggs with tomatoes
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
November 27th 201397 K4.8 35 min.
Moist Lemon Cake
Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
March 9th 201673 K5 50 min.
Chestnut moelleux
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little melt-in-the-mouth treat.
February 11th 201861 K 15 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page