Sherbet with Nuts

by Editorial Staff

One of my favorite oriental sweets is sorbet with nuts. Memories from childhood. There were kilo-long queues at the shops, and caring parents waited patiently to pamper their children.

Ingredients

  • Condensed milk – 300 g
  • Sugar – 150 g
  • Water – 30-40 ml
  • Honey or invert syrup – 25 g
  • Salt – 2 g
  • Nuts (hazelnuts or peanuts, or cashews) – 200 g

Directions

  1. Prepare food for nut sorbet.
  2. Sherbet nuts should be lightly roasted at 160 ° C for about 10 minutes.
  3. Peel the toasted nuts.
  4. For the sherbet mass itself, milk lipstick is prepared.
    Put sugar and water in a bowl on low heat and stir until completely dissolved.
  5. Rinse the remaining crystals from the walls, add honey, stir, bring to a boil and cook for three minutes, adjusting the heat.
  6. Add condensed milk, salt, mix.
  7. Increase heat and, stirring occasionally, bring to a boil. Then reduce the heat and, stirring, cook until light brown (116 ° C), about
    Place cookware on ice and refrigerate to about 60 ° C.
  8. A thermo is not required – stir and, as you see that the mass thickens, you can whisk.
  9. Beat on medium speed until light and not stringy, i.e. will turn into lipstick.
  10. It is better to use attachments for mixing the dough, as the mass is very thick.
  11. Rub the finished lipstick with your hands.
  12. If you like nut-free sorbet, simply mash it in shape and, when set, cut it into cubes.
  13. To stir in the nuts, slightly heat the finished lipstick (without overheating above 50 ° C) or on minimal heat on the stove, kneading all the time, or by pulses in the microwave (2-3 times for 20 seconds, at a power of 700 watts).
  14. Add the nuts, stir, and place in a wrap or parchment tin.
  15. When the sorbet has hardened, you can eat it.

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