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.
Ingredients
Molotov
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)
Method
Molotov
- Preheat oven to 400°F.
- Using a mixer at high speed, combine sugar and egg whites. Mix until egg whites stand, about 10 mins.
- In a 10″ oven-proof glass bowl, grease the walls with butter and caramel sauce.
- Using a spatula, transfer egg white mixture into greased bowl, compressing the mixture as you add it.
- Bake for 12–14 mins, until egg whites rise and turn golden brown.
- Remove from oven and allow meringue to cool for a few hrs to room temperature.
Cream Sauce
- In a small non-stick pot over low heat, whisk egg yolks. Add milk, sugar and lemon peel.
- Continue whisking for about 20 mins, making sure the sauce does not boil. Sauce will thicken.
- Set aside to cool. Refrigerate when cool.
Chocolate Balsamic Vinegar
- In a small saucepan, melt chocolate over low heat.
- Add sugar to taste.
- Gradually add and stir in vinegar. Sauce should be liquified and not too thick.
- Add milk to thin if needed.
Assembly
- 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.
- Slice 1/6th of the Molotov and place on plate.
- Pour 5 Tbsp of cream sauce over the Molotov.
- Sprinkle with toasted slivered almonds.
- Drizzle with chocolate balsamic vinegar.
- Garnish with strawberries and blackberries.
- Repeat with remaining slices.
Yields 6 servings