Wednesday, January 1, 2014

A very sweet 2014!

I know that many of you are making plans to cut on sweets for the new year.
But wishing to be a nice daughter-in-law to my Mother-in-law, I made two typical portuguese deserts: Papo d'Anjo (translated as angel's double chin) and Molotov (an egg's whites pudding).

Papo d'Anjo:
10 egg yolks
2 cups of water
2 cups of sugar
1 teaspoon vanilla extract

Yields around 24 (will depend of the size of the forms/tins used)

Turn the oven to 350F (180C). Butter small forms, if you don't have them, use small cupcakes forms or mini-muffin tins.
Whip the egg yolks at room temperature during 15 minutes in a small hand mixer or 5 minutes using a kitchenAid mixer. You will want to have the yolks doubled 4-5 times, obtaining a creamy mixture.
Fill the forms up to the top. Set tins/forms in a bain-marie (about one inch of hot water in a shallow pan)   Bake for 20 minutes. Let them cool down (is a very quick process). With a toothpick make 3-4 wholes on them. Put the Papo d'Anjo in a serving bowl and pour the sugar syrup over. refrigerate at least 12 hours.

10 egg whites
10 tablespoons sugar
Liquid caramel

Turn oven to 400F (200C).
Whip the egg's whites with a pinch of salt until they triple of size. Add the sugar one tablespoon a time. The whites will be done when you can have a clear cut done with a knife.
You can add at this point some liquid caramel, or not. Pour the caramel over a bundt-style pan. Add the beaten egg whites, and pressed them down. Set pan in a bain-Marie for about 15 minutes. Turn oven off , and let the pan inside for another 30 minutes. During this time do not open oven door.
Turn Molotov over a serving tray. If you are having issues,, release the top with a knife.

Bom apetite!

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