Coffee Sabayon Recipe - Cooking Index
Coffee Sabayon Recipe - Cooking Index
| 4 teaspoons | 20ml | Instant espresso or coffee - dissolved in |
| 1/4 cup | 59ml | Boiling water - then cooled |
| 4 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Rum |
Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6604 broadcast 01-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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