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
- Prepare food for nut sorbet.
- Sherbet nuts should be lightly roasted at 160 ° C for about 10 minutes.
- Peel the toasted nuts.
- For the sherbet mass itself, milk lipstick is prepared.
Put sugar and water in a bowl on low heat and stir until completely dissolved. - Rinse the remaining crystals from the walls, add honey, stir, bring to a boil and cook for three minutes, adjusting the heat.
- Add condensed milk, salt, mix.
- 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. - A thermo is not required – stir and, as you see that the mass thickens, you can whisk.
- Beat on medium speed until light and not stringy, i.e. will turn into lipstick.
- It is better to use attachments for mixing the dough, as the mass is very thick.
- Rub the finished lipstick with your hands.
- If you like nut-free sorbet, simply mash it in shape and, when set, cut it into cubes.
- 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).
- Add the nuts, stir, and place in a wrap or parchment tin.
- When the sorbet has hardened, you can eat it.
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