Pudim Molotov is a popular dessert in Portuguese cuisine. It is made with egg whites, sugar, and sometimes a touch of vanilla. The egg whites are whipped until stiff peaks form, then mixed with caramel sauce. The mixture is then baked in the oven, resulting in a light and fluffy dessert with a caramelized top. [1]
There are various theories about the origin of the dessert's name. It is believed to have been originally called malakoff pudding, named after the Malakoff Fortress in Crimea. The name Malakoff itself is thought to be derived from the Prophet Malachi. [2]
During the Crimean War (1853-1856), the Malakhoff Fortress protected the key city of Sevastopol. After French General Aimable Pélissier captured the redoubt, he was granted the title of 1st Duke of Malakoff. His title quickly became associated with the wartime dessert made from leftover egg whites. [3] [4]
By World War II, Vyacheslav Skriabin was appointed as the Minister of Foreign Affairs of the USSR. Like many Soviet revolutionaries, Skriabine had adopted a pseudonym while in hiding. He chose the name Molotov, derived from the word "sledgehammer" (молот), as he believed that the name had an "industrial" and "proletarian" ring to it. Other examples from that era include Vladimir Ulyanov, who took the name Lenin after the river Lena River, and Joseph Jughashvili, who adopted the name Stalin, meaning "steel." [2]
As Molotov became a globally recognized figure, it is likely that confusion over the name and origin led the Portuguese to start calling the dessert pudim molotof instead of pudim malakoff. [2]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Turrón, torró or torrone is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.
Dulce de leche, caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
The brigadeiro is a traditional Brazilian dessert. The origin of the dessert is uncertain, but the most common theory is that it was created by a confectioner from Rio de Janeiro, Heloísa Nabuco de Oliveira, to promote the presidential candidacy of Eduardo Gomes. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer.
Maria mole is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
Kaiserschmarrn or Kaiserschmarren(German:[ˈkaɪ̯zɐˌʃmaʁən] ) is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries.
Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products.
Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They can be found in many Thai desserts; this unique dish found its way to Thailand in the 17th century. It is a traditional element in Portuguese and Brazilian cuisine, in desserts and as side dishes.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Chestnut pudding is a traditional pudding found in European cuisine. It's similar to mont blanc, but simpler, without meringue. The amount of sugar in the recipe varies, with some versions described as more of a "savory custard". This can be made a dessert by increasing the sugar.
Encharcada is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled.
