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Arnaldo’s Molotov

Chef/owner Arnaldo Carreira,
Orlando’s Seafood Grill

A light dessert is the perfect end to a hefty meal. Also known as a floating island, this fluffy meringue topped with chocolate balsamic vinegar balances sweet with tang.

1 cup sugar
12 egg whites
1 tsp butter
3 tsp caramel sauce
15 oz chocolate frozen yogurt
toasted slivered almonds, for garnish
strawberries, for garnish
blackberries, for garnish

Cream Sauce
6 egg yolks
1 1/2 cups 2% milk
1/2 cup sugar
1/3 of a lemon peel

Chocolate Balsamic Vinegar
5 oz dark chocolate, chopped
2 Tbsp balsamic vinegar
sugar to taste
milk (optional)

1. Preheat oven to 400°F.
1. Using a mixer at high speed, combine sugar and egg whites. Mix until egg whites stand, about 10 mins.
2. In a 10″ oven-proof glass bowl, grease the walls with butter and caramel sauce.
3. Using a spatula, transfer egg white mixture into greased bowl, compressing the mixture as you add it.
4. Bake for 12–14 mins, until egg whites rise and turn golden brown.
5. Remove from oven and allow meringue to cool for a few hrs to room temperature.

Cream Sauce
1. In a small non-stick pot over low heat, whisk egg yolks. Add milk, sugar and lemon peel.
2. Continue whisking for about 20 mins, making sure the sauce does not boil. Sauce will thicken.
3. Set aside to cool. Refrigerate when cool.

Chocolate Balsamic Vinegar
1. In a small saucepan, melt chocolate over low heat.
2. Add sugar to taste.
3. Gradually add and stir in vinegar. Sauce should be liquified and not too thick.
4. Add milk to thin if needed.

1. Place a 2″ deep plate on top of glass bowl and quickly flip over. This allows the caramel sauce to evenly cover the Molotov’s surface and pool on the bottom of the plate.
2. Slice 1/6th of the Molotov and place on plate.
3. Pour 5 Tbsp of cream sauce over the Molotov.
4. Sprinkle with toasted slivered almonds.
5. Drizzle with chocolate balsamic vinegar.
6. Garnish with strawberries and blackberries.
7. Repeat with remaining slices.

Yield 6 servings

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