Recipe - Coffee Sabayon (Mf)

4 teaspoon Instant espresso or coffee,
dissolved in
One fourth cup Boiling water, cooled
4 Egg yolks
One half cup Sugar
One fourth 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6604 Posted to MCRecipe Digest
V1 #668 by 4paws@netrax.net (ShermeyerGail) on Jul 12, 1997