Yield: 4 Servings
|Date: Sun, 29 Sep 1996 21:31:10|
4 ts instant espresso or coffee : dissolved in ¼ cup boili ½ c sugar
¼ c 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.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604 ~0400