Sherbet with nuts
Источник фото: https://ru.123rf.com/profile_liudmilachernetska
One of my favorite oriental sweets is sherbet with nuts.
A memory from childhood. The queues at the stores were kilometre-long, and caring parents waited patiently to pamper their children. For some reason, “sherbet” is becoming more and more common now, although all dictionaries say “sherbet”, but this does not affect the taste.
Ингредиенты
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
Рецепт
1. Prepare ingredients for sorbet with nuts.
2. Nuts for sherbet should be lightly fried at 160°C for about 10 minutes.
3. Clean the roasted nuts.
4. For the sherbet mass itself, milk fondant is prepared.
Place the sugar and water in a bowl over 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, stir.
7. Increase heat and, stirring, bring to a boil. Then reduce the heat and cook, stirring, until light brown (116°C), about 10 minutes.
8. Place the dish on ice and cool to approximately 60°C.
9. A thermometer is not necessary - stir and when you see that the mass thickens, you can beat.
10. Beat at medium speed until the mass becomes light and not sticky, i.e. turns into lipstick.
11. It is better to use attachments for mixing the dough, since the mass is very thick.
12. Knead the finished lipstick with your hands.
13. If you like sherbet without nuts, then simply mash it into shape and, when it hardens, cut into cubes.
14. To stir in the nuts, slightly heat the finished fondant (without overheating above 50°C) either on low 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).
15. Add the nuts, mix and place in a mold lined with film or parchment.
16. When the sherbet has hardened, you can eat it.
17. Bon appetit!