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.
21 K 5/5 (1 reviews)
50 min.
Easy
12 people
5 IngredientsLast modified on: June 29th 2022
For 12 people, you will need:
- 1
1 kg 600 g bavaroise cream - 2
6 egg yolks - 3
10 tablespoons sugar syrup - 4
10 tablespoons rum - 5
toasted flaked almonds - Total weight: 2,020 grams
Change measures:
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 1 kg 600 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 6 egg yolks, 10 tablespoons sugar syrup and 10 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 | 550 RDI=210 % | 2,960 RDI=280 % | 2,010 RDI=300 % | 10,540 RDI=530 % | 44,130 RDI: 530 % |
| 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 12 people : 15.05 €
- 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: Fruit salad, Strawberry sorbet, Blackcurrant, vanilla and lime verrine , Peach and blackcurrant coupe, Passion fruit jellies, ... See them all 27
Rum
Like these other recipes: Frozen nougat, Pistachio cream, Flambéd bananas , Rum babas, Pains briochés aux raisins, ... See them all 31
Egg yolk
Like these other recipes: Clementine Creamy, Fruit crémeux, Quiche filling mixture, Langoustine sabayon tart, Key Lime Pie for Jeremy, ... See them all 73
Other recipes you may also like
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.February 21th 2011347 K4.1 2 hours 60 min.
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.May 10th 2023106 K5 1 hour 35 min.
Oatmeal and chocolate shortbread
For this recipe, shortbread with oats and chocolate.October 13th 20249,549 1 hour 45 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011753 K3.5 8 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023247 K 24.6 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.