Coffee sabayon (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Instant espresso or coffee, dissolved in |
| ¼ | cup | Boiling water, cooled |
| 4 | Egg yolks | |
| ½ | cup | Sugar |
| ¼ | cup | Rum |
Directions
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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6604 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997