Molotoff- A Portuguese Meringue Pudding
The first time I came across the name Molotoff was two years back, during my search for an easy recipe using egg whites. It so happened that I was left with some egg whites, as the yolks were used up for a recipe. The first thing that came into my mind was Meringue. But here I was, looking for somet
For the Meringue
- 5 Egg whites
- 75 gms Sugar - (powder)
For the Caramel
- 150 gms Sugar
- 50 ml Water - (about 1/4th cup)
- 1 - 1/2 to 2 tablespoons Lime juice - (if you want less tangy, use less juice)
- 20 ml Water - (for de-cooking) (about 1-1/4 tablespoon)
Grease the mould and keep aside.
Blend the sugar, lime juice and 50 ml water in a pan. Cook till brown, on medium heat. Keep a watch on the caramel, lest it burns. As soon as you get the desired colour, switch off heat and add the 20 ml water and stir well. Rserve 2-1/2 tablespoons of this caramel and pour the remaining caramel into the mould and spread it so that the entire bottom of the mould is covered. Let cool.
Preheat the oven at 180C. While preheating, place a bigger heatproof dish with water. Make sure the dish with water is big enough to fit the mould.
Meanwhile, beat the egg whites till lightly stiff. Gradually add the sugar, while continuing to beat. Add the reserved caramel and continue to beat till you get stiff peaks. Transfer to the mould.
Bake in the preheated oven for 10 minutes. Leave it in the oven for another 30 minutes. Make sure NOT to open the door.
Take out of the oven and transfer the Molotoff to a serving plate. Let cool and then refrigerate for at least 30 minutes before serving. The Molotoff tastes best when cold.