Molotov Pudding is a delicate and sweet Portuguese dessert that just disappears in your mouth.
It makes you feel like you’re taking a bite on a cloud, not only for the texture but for that beautiful white color. And this vibrant red sauce gives it the balance it needed to be the perfect comfort dessert!
Lately, it’s all about berries here in the blog… it’s spring and I love them, so I really hope you love them too! =)
Have you tried to do the Strawberries ‘n’ Cream Cake Roll? How did that went? Tell me. I enjoyed so much doing this one, that I’m looking forward to make another cake roll soon.
This recipe I’m bringing you today is that one I’ve promised you a while ago, remember? It was around Easter time, I posted the Ovar Sponge Cake recipe and there I told you I would give you a recipe to use all the leftover egg whites. Oh well… I didn’t… Until now! 😀 So this Molotov Pudding is the perfect excuse to get rid of all of those egg whites.
Molotov, it’s a great recipe because you can adapt it to how many egg whites you have on hand. You just have to adapt the size of your pan, tablespoons of sugar and cooking time. Let’s that for each egg white it’s a tablespoon of sugar and 1 minute in the oven.
This is a raw berry sauce. For this one, mix your favorite berries, a tablespoon of confectioners sugar and a squeeze of lemon juice and you’re good to go. Quick and easy, right? 😉
Have you ever tried an egg white pudding like this Molotov pudding? I think it is a great way not to waste any food when you have other recipes that only call for yolks. And it’s a beautiful and delicious way of doing it.
You can add cinnamon to add more fragrance or another spice of your choice. It’s a good idea too to add a different vinegar which will give a different twist to it. Think of the base recipe as a white paper where you can draw what pleases you the most.
In short, this is a very flexible pudding. You can change it to your taste.
Let’s get to the recipe then 😉
- 11 egg whites
- pinch salt
- splash of vinegar (used raspberry)
- 11 tbsp sugar
- 1 tbsp glucose*
- 100 g raspberry
- 100 g blueberry
- 200 g strawberry
- 2 tbsp confectioners sugar
- 1 tbsp lemon juice
- 500 ml / 2 cups Hot water
- Oven Tray
- Tube Pan: 10 cm / 4 inches height; 26 cm / 10 inches diameter
- 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.
- 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.
Or you can choose not to add either glucose or liquid caramel. And as a result, you'll have a less dense and less consistent Molotov, which will vanish in your mouth and you'll have to be much more careful when unmolding.
In honor of the victims of the fires of Pedrogão Grande and their families and to the courage and dedication of all the firemen.