Preparation time: 30 mins | Cooking time: 10 mins | Serves: 6-8 people
INGREDIENTS:
- 12 egg whites
- 12 tbsp sugar
- 125 g sugar for the caramel
- Sliced almond
For the egg custard:
- 8 gems
- 8 tbsp sugar
- 8 tbsp of water
- 1 lemon peel
- 1 cinnamon stick
PREPARATION:
Preheat the oven to 200ºC.
In a non-stick pan, make the caramel. Place the sugar on low heat. When it starts to melt and take on color on the sides, stir with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat. Pour into a non-stick pan with a hole and line very well with the liquid caramel.
Prepare the molotof: in an electric mixer, at maximum speed, beat the egg whites until stiff. When peaks begin to form, add the tablespoons of sugar little by little, beating very well between each addition, until you obtain a firm meringue where you can no longer feel the sugar grains. Spoon the meringue into the pan, taking care to smooth it out. Hit the mold on the counter to remove all the air from between the egg whites.
Place in a preheated oven at 180ºC, in a bain-marie, for around 10 minutes. Turn off the oven and, without opening it, leave the molotof inside for 30 minutes. Remove from the oven and wait 10 - 15 minutes before unmolding.
Prepare the egg custard: heat a pan with water, sugar, lemon peel and cinnamon stick and let it boil for 3 minutes until it reaches pearl stage (108-109ºc). Remove and let it cool a little. Eliminate the cinnamon stick and lemon peel, add the beaten egg yolks, stirring constantly. Return to low heat and let it thicken, stirring constantly and without letting it boil.
Unmold the molotof and drizzle it with the egg custard. Decorate with sliced almonds and serve.
