Ingredients
1 no ingredients
Directions
4 ts instant espresso or coffee
: dissolved in 1/4 cup boili
4 egg yolks
1/2 c sugar
1/4 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
Date: Sun, 29 Sep 1996 21:31:10
~0400
Servings: 4 servings
Coffee Sabayon Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee
The History of Recipes
Experts have tracked the existence of recipes back into history, in fact as far into history as early Egypt, and potentially, even further back. Having said that, in the main part, these old recipes were just primitive hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to academics are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman chefs were skilled in the use of many different herbs, including some that we all recognise like thyme, mint and dill. For the next few years, the rich and powerful families of Europe strove to serve the best banquets, and as a result the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. By the advent of the twentieth century, cookery publications are greatly in demand due to increased literacy, more leisure time and having more disposable income. The introduction of the TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Coffee Sabayon recipe.
