Molotov Pudding & Berry Sauce

By • June 19, 2017 0 Comments

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Author Notes: Molotov Pudding it's a traditional comfort dessert. Delicate, sweet and just disappears in your mouth, while the vibrant red sauce gives it a great balance.Francisca Azeredo Lobo

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Serves 10

  • 11 egg whites
  • pinches salt
  • dashes vinegar
  • 1 tablespoon glucose
  • 11 tablespoons sugar
  1. Unte a forma com manteiga ou margarina líquida. Pré aqueça o forno a 180 ºC e coloque o tabuleiro. Bata a claras e adicione o sal e o vinagre. Após um minuto, ou quando começarem a ficar brancas, adicione as 11 colheres de açúcar, uma a uma e esperando que se dissolva o açúcar entre cada adição. Preheat oven to 180 C/ 350 F and place tray inside. Grease a tube pan and set aside. In a standing mixer with a whisk attachment, whisk egg whites for 1 minute or until foamy. Then start to add sugar, one tablespoon at a time and give time to incorporate. Add glucose and whisk for more 2 minutes. At this point, the whites should be bright and fairly consistent. With the help of a spatula, place the meringue in the pan and tighten well to eliminate all air pockets. When finished, hit with the pan on the bench and smooth the top.
  2. Colocar as claras na forma com a ajuda de uma espátula e apertar bem para eliminar bolsas de ar. Quando terminar bater com a forma na bancada e voltar a alisar o topo. Colocar o Molotov no forno e adicionar a água a ferver ao tabuleiro. Cozer durante 11 minutos, quando terminar desligar o forno e deixar por mais 30 minutos. Após os 30 minutos, abrir uma frincha na porta do forno (colocar uma rolha ou uma colher de pau) e esperar que arrefeça. Soltar as bordas do Molotov da forma e desenformar com cuidado. Para o molho basta colocar todos os ingredientes num copo misturador, bimby ou processador e processar. Se preferir pode passar o molho por um coador. Place Molotov on the oven and add hot water to the tray. Bake for 11 minutes, then turn off the oven and let the Molotov in with the door closed for more 30 minutes. After this time, open oven door a little bit (place a cork or a wooden spoon) and wait for it to cool. Loosen the Molotov edges from the pan and unmold carefully. For the sauce just place all the ingredients in a blender, Thermomix or food processor, and blend. If you prefer you can pass the sauce through a sieve. Pour sauce over Molotov only when serving, until then you can keep the Molotov and the sauce in the refrigerator.

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