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MERINGUE AND CARAMEL MOLOTOV

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Summer is for light and breezy, easy-peasy puddings. Enter the Molotov, a Portuguese meringue pudding. It’s like eating a cloud, and lends itself so perfectly to caramel and tropical flavours, like pineapple or mango. The best part? All you need is eggs, sugar and water – plus whatever you’d like to top it with.

MERINGUE AND CARAMEL MOLOTOV

TIME: 1 hour | SERVES: 8 – 10

INGREDIENTS

300 g (375 ml) sugar

80 ml water

8 large egg whites

200 g (250 ml) sugar

100 g flaked almonds

METHOD

Heat the oven to 180 °C. Place the sugar and water into a saucepan. Place on low heat and, without stirring at all, let the sugar melt. Once the sugar has melted increase the heat and let it simmer until it turns a caramel colour. Spray a 25 x 8 cm round cake tin with edible non-stick food spray. Pour the caramel into the tin and swivel it around to make sure the base is evenly covered. Place the egg whites into the mixing bowl of an electric mixer. Whisk until soft peaks form, then gradually add the sugar. Whisk until stiff peaks form. Spoon the meringue on top of the caramel. Gently drop the cake tin onto your work surface to get rid of air bubbles. Place the tin inside a large oven dish and fill halfway with warm water. Place in the oven. After 15 minutes turn the oven off and leave it in the oven for another 15 minutes. Take out and let it cool for 10 minutes. Carefully turn out onto a serving plate and decorate with flaked almonds.  

 

TIP: After separating your eggs, bring the egg whites to room temperature to ensure volume when beating. Egg whites straight from the fridge do not whip well.  

THIS RECIPE APPEARS IN JAN THE JOURNAL VOLUME 8
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