The most famous pudding in Portugal or simply"Molotoff"... Today for dessert - Molotoff! Why Molotoff??? Why do Portuguese pudding is a Russian name? Its all here consider to be the culinary masterpiece of Russian cuisine!! 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 to madness just! And can someone tell me the secret?
Select the two shapes. One is a classic pudding dish with a hole in the middle and the other, which would be interfered with freely by our pudding form. In this second form, pour a little water (3-4 cm from the bottom of the form), place the form with water in the oven and preheat the oven to 180*C. the water in the form should almost boil, while the oven is filled with steam, well, just like in a Russian bath.
The form with a hole is very well lubricated with butter.
Pour on the bottom of the mold a little liquid caramel so that it is completely covered. It is easier to do this by rotating the shape.
Beat very well chilled proteins in a strong resistant foam, gradually adding sugar until it is completely dissolved.
Then, without stopping to beat, carefully introduce a thin stream of the remaining caramel. Egg whites weight thus acquires a brown color.
Fill the butter form with caramel protein mixture. Try to put the protein mass in the form of evenly so as not to form air gaps.
Immediately put in the oven inside the prepared form with water. Pudding should be baked in this water bath for exactly 10 minutes.
Do not open the oven door!
After time, turn off the oven and open the door.
Leave the pudding in the open oven for another 10 minutes.
Then pull out the form, quickly turn it over on a dish in which we will serve pudding. Carefully remove the form and everything is ready! Our handsome, Molotoff! Enjoy your meal! Method of preparation of liquid caramel:
100 g sugar
water, how many will require (roughly 100 ml).
pour water into the sugar so that it only cover, and cook on high heat until brown, adding the rest of the water gradually drop by drop, not allowing the caramel to thicken. Liquid caramel should have the consistency of syrup.
We have this caramel is sold in bottles, reminiscent of Holosas in consistency. If anyone else remembers this pharmacy syrup from the hips.