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.
25 K 5/5 (1 reviews)
50 min.
Easy
18 people
5 IngredientsLast modified on: June 29th 2022
For 18 people, you will need:
- 1
2 litres 400 ml bavaroise cream - 2
9 egg yolks - 3
15 tablespoons sugar syrup - 4
15 tablespoons rum - 5
toasted flaked almonds
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 2 litres 400 ml 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 9 egg yolks, 15 tablespoons sugar syrup and 15 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 | 820 RDI=320 % | 4,430 RDI=420 % | 3,010 RDI=460 % | 15,810 RDI=790 % | 66,200 RDI: 790 % |
| 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 18 people : 22.55 €
- 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: Passion fruit jellies, Raspberry sorbet, Blackcurrant sorbet for Edith, Framboisier, Peach and verbena feuilleté, ... See them all 27
Rum
Like these other recipes: Apple Strudel, Sicilian Epiphany Pie, Minted Melon, Gâteau Nantais, Gâteau Basque , ... See them all 31
Egg yolk
Like these other recipes: Peach and verbena feuilleté, Spaghetti with smoked salmon, Clementine confectioner's custard, Apple confectioner's custard, Langoustine sabayon tart, ... See them all 74
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201952 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201948 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.