Coffee Sabayon(Mf)

* Exported from MasterCook *

Coffee Sabayon (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6604
Serving Size : 4 Preparation Time :0:00
Categories : Pudding/custard-des

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons instant espresso or coffee -- dissolved in
1/4 cup boiling water -- cooled
4 egg yolks
1/2 cup sugar
1/4 cup 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



Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97




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