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.
23 K 5/5 (1 reviews)
50 min.
Easy
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
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 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:
Rum
Like these other recipes: Chestnut moelleux, Gâteau Breton (Brittany butter cake), Rich hazelnut buttercream, Pistachio cream, Pains briochés aux raisins, ... See them all 31
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, 4 pears salad with vanilla, Raspberry sorbet, Blackcurrant, vanilla and lime verrine , Pistachio tiramisu, ... See them all 27
Egg yolk
Like these other recipes: Mousse with two chocolates, Eggs Comtoise, Household cake (Gâteau de ménage), Chocolate-verbena cream, Crusty cockle tart, ... See them all 73
Other recipes you may also like
Apple Batter Puddings
Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.March 30th 201657 K4.7 45 min.
Chocolate and vanilla crème brûlée
This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel. It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.December 30th 201965 K5 1 hour 60 min.
Clementine diplomat cream
Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.February 13th 202240 K 30 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.February 21th 2011355 K4.3 25 min.
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.June 22th 2013443 K4.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.