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 Pudding "Molotoff" Recipe
The most famous pudding in Portugal or simply "Molotoff"... Today for dessert - Molotoff! Why Molotov??? Why does Portuguese pudding have such a Russian name? All this is considered a culinary masterpiece of Russian cuisine here!! The mystery of the origin of this delicious pudding has not yet been revealed by me, but the masterpiece remains a masterpiece! Very tasty and insanely simple! And can someone tell me a secret?
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Select two forms. One of them is a classic pudding dish with a hole in the middle, and the other is one in which our pudding mold could freely interfere. Pour a little water into this second mold (3-4 cm from the bottom of the mold), put the mold with water in the oven and preheat the oven to 180 * C. the water in the mold should almost boil, while the oven will be filled with steam, well, just like in a Russian bath. The shape with the hole is very well lubricated with butter.
    Select two forms. One of them is a classic pudding dish with a hole in the middle, and the other is one in which our pudding mold could freely interfere. Pour a little water into this second mold (3-4 cm from the bottom of the mold), put the mold with water in the oven and preheat the oven to 180 * C. the water in the mold should almost boil, while the oven will be filled with steam, well, just like in a Russian bath. The shape with the hole is very well lubricated with butter.
  2. Pour a little liquid caramel on the bottom of the mold so that it is completely covered. This is easier to do by rotating the shape.
    Pour a little liquid caramel on the bottom of the mold so that it is completely covered. This is easier to do by rotating the shape.
  3. Beat the cooled whites very well into a strong, persistent foam, gradually adding sugar until it completely dissolves. Then, without stopping whipping, carefully enter the remaining caramel in a thin stream. The mass of egg whites at the same time acquires a brown color.
    Beat the cooled whites very well into a strong, persistent foam, gradually adding sugar until it completely dissolves. Then, without stopping whipping, carefully enter the remaining caramel in a thin stream. The mass of egg whites at the same time acquires a brown color.
  4. Fill the butter pan with the caramel-protein mixture. Try to put the protein mass into the mold evenly so that air gaps do not form. Immediately put it in the oven inside the prepared mold with water. The pudding should be baked in this water bath for exactly 10 minutes. Do not open the oven door!
    Fill the butter pan with the caramel-protein mixture. Try to put the protein mass into the mold evenly so that air gaps do not form. Immediately put it in the oven inside the prepared mold with water. The pudding should be baked in this water bath for exactly 10 minutes. Do not open the oven door!
  5. After the time has elapsed, turn off the oven and open the door. Leave the pudding in the open oven for another 10 minutes. Then we take out the mold, quickly turn it over on the dish in which we will serve the pudding. Carefully take out the form and everything is ready! Our handsome, Molotov! Enjoy your meal! Method of preparation of liquid caramel: 100 g of sugar water, as much as needed (about 100 ml). pour water into the sugar so that it only covers it, and cook over high heat until brown, adding the rest of the water gradually, drop by drop, without letting the caramel thicken. Liquid caramel should have the consistency of syrup. We sell this caramel in bottles that resemble the consistency of Holosas. If anyone else remembers this pharmacy syrup from rosehip.
    After the time has elapsed, turn off the oven and open the door. Leave the pudding in the open oven for another 10 minutes. Then we take out the mold, quickly turn it over on the dish in which we will serve the pudding. Carefully take out the form and everything is ready! Our handsome, Molotov! Enjoy your meal! Method of preparation of liquid caramel: 100 g of sugar water, as much as needed (about 100 ml). pour water into the sugar so that it only covers it, and cook over high heat until brown, adding the rest of the water gradually, drop by drop, without letting the caramel thicken. Liquid caramel should have the consistency of syrup. We sell this caramel in bottles that resemble the consistency of Holosas. If anyone else remembers this pharmacy syrup from rosehip.
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