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:
Rum
Like these other recipes: Croquants de Cordes, Mojito peaches, Little apple turnovers with almonds and raisins, Rum babas, Almond cream, ... See them all 32
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry-mint sorbet, Pear charlotte, Fruit salad, Chocolate cream with a crunch, irish coffee mousse, Brioche slices with almond cream, ... See them all 27
Egg yolk
Like these other recipes: Gnocchi alla romana, Shortbread tart with sweet apricots and rosemary, Scallops with crunchy vegetables and wine sabayon, Hollandaise sauce, Quiche filling mixture, ... See them all 76
Other recipes you may also like
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019297 K4.4 3 hours 15 min.
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven. February 21th 2011318 K5 1 hour 55 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017631 K 34.4 30 min.
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce. July 1st 2013112 K4.3 50 min.
Pan con tomate
"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a slightly more sophisticated version. June 13th 201860 K4.8 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.