Jamaican Farewell Coffee Topper

 I got this recipe a very long time ago from a co-worker and I have made it many times. It is a very creamy concoction that is kicked up with some Jamaican rum of course. Simply top your coffee with the topper and you have a very special coffee!! This is a great after dinner coffee or a special camping coffee in the morning or a dessert topper. Make a batch at Christmas time and give it away as gifts. I like to make a batch and then put away in the freezer and you have it at the ready. This recipe doubles well. The name Jamaican Farewell" is related to the song made famous by Harry Belafonte "Jamaica Farewell". So make some topper and put the song on and you might feel like you are on the Island!
Enjoy
Shannon



Jamaican Farewell Coffee Topper

Ingredients:

6 Egg Yolks

1 Cups White sugar

1 Pkgs. Knox Gelatin

½ Cup Cold Water

500mls or 2 cups Whipping Cream

½ -1 Cup Jamaican Rum or any good tasty rum.


Directions:


Beat Egg Yolks till light and fluffy, gradually beat in sugar.


In a small saucepan add gelatin to cold water, let sit for 2 minutes.


Bring to a slow boil over low heat


Slowly add hot gelatin mixture to the egg/sugar mixture.


Beat whipping cream till stiff.


Fold beaten whipping cream into egg/gelatin mixture.


Add rum and stir well.

Spoon on top of hot coffee (at least 3 tablespoons or more) or use as a dessert topping.


Place the topper in a container and store in the refrigerator. I usually divide topper into smaller containers and leave one in my fridge and freeze the rest for another time.


Keeps in the Fridge for 7 days.

This recipe can be doubled.

Print Recipe:Jamaican Farewell Coffee Topper

Beat egg yolks until fluffy.

Egg yolks are nice and fluffy.

Gradually add sugar to the egg yolks.

In a saucepan add gelatin to water. Let sit for 2 minutes.

Bring gelatin mixture to a boil. Remove from heat.

Slowly drizzle in the hot gelatin mixture into the egg yolk mixture.

This is what it will look like after you have added the gelatin.

Whip whipping cream.

Fold the whipped whipping cream into the egg yolk/gelatin mixture.

Add rum and gently stir in.

Divide into containers