Many of the oriental sweets are not scarce; they can be purchased at any supermarket and even at many small grocery stores. But not all housewives trust the quality of purchased delicacies, preferring to make them with their own hands. Even a person who does not have great culinary skills can cook sherbet at home - this dessert is prepared simply and often from available products. Its taste is not inferior to the organoleptic qualities of the purchased product and often even surpasses them.
Cooking Features
The process of making sorbet can be different, much depends on the ingredients, but knowledge of several positions will allow you to get the best result.
- Traditional sherbet is a nuts, held together by a mass resembling frozen caramel. Almost always the composition of the product includes milk, butter, sugar. Before preparing the dessert, you should make sure that the milk is fresh, not even going to sour (otherwise it will be curtailed). Butter is required to take natural, cooked from cow's cream without adding any other components. Spread or margarine butter can not be replaced, otherwise the taste of the delicacy will be irreparably spoiled. Nuts should also be fresh, without a hint of mold.
- For making sorbet, it is better to choose raw nuts, that is, not roasted, not sprinkled with sugar or salt.
- Before adding to the caramel mass, the nuts must be peeled and dried. Dry the nuts in the oven, heated to 180 degrees, or in a pan. A signal about the readiness of the nuts is the husk that has begun to crack; you should not overcook them. When the nuts have cooled, they must be ground between the palms to remove the husk. Another way to get rid of it - put the nuts in a jar, close, shake.
- Regardless of the recipe, cooked sherbet must be cooled within 8-12 hours. Only then will he acquire the consistency of this kind of sweets. The cooled sherbet is cut into rectangular pieces and served to the table. If you cool the caramel-nut mass in small molds, you will not have to cut the product before offering it to guests and households.
- To make the sorbet easy to remove from the mold, it is covered with parchment, smeared with butter and only after that is poured nuts into the mold, pouring caramel into it.
Serving sherbet is taken for tea, but recently other forms of serving are also popular. In particular, it is offered to cold milk, complement them with ice cream.
Classic Peanut Sherbet Recipe
Composition:
- sugar - 0, 7 kg;
- milk - 0, 25 l;
- peanuts - 150 g;
- water - 40 ml;
- vegetable oil - 20 ml;
- butter - 80 g.
Method of preparation:
- Pour the shelled peanuts out on a baking sheet. Put it in an oven preheated to 160-180 degrees for 10-15 minutes. Remove from the oven, let the nuts cool, clean the kernel from the husk.
- Mix milk with water, pour into a saucepan. Add 0, 6 kg of sugar.
- Put the milk on a slow fire and heat for half an hour, stirring. During this time, the sugar will dissolve, the milk will resemble syrup in consistency.
- Add the remaining sugar to a small saucepan. Heat it over medium heat, stirring until it turns into caramel.
- Pour the caramel to the milk syrup, stir until a homogeneous composition is obtained. Boil it, without ceasing to stir, 20-30 minutes.
- Add butter to the caramel mass in small pieces. Stir to such an extent that the butter melts and evenly distributes in the caramel.
- Shape a parchment smeared with vegetable oil.
- Pour the nuts into the mold, spreading them along the bottom as evenly as possible.
- Fill with hot caramel.
- Allow the caramel to cool to room temperature, then put the form with sherbet for 6-12 hours in a cool place, ideally in a refrigerator.
After a specified time, it will be necessary to remove the sorbet from the mold, separate it from the parchment and cut it into even rectangles.
Sherbet with peanuts with honey and powdered milk
Composition:
- milk with a fat content of at least 2, 5% - 0, 3 l;
- sugar - 0.5 kg;
- butter with a fat content of at least 82% - 120 g;
- salt - 3 g;
- honey - 10 ml;
- roasted peanuts - 150 g;
- dry milk - 50 g.
Method of preparation:
- Fry peanuts in the oven or pan. In its raw form, it weighs more, therefore, it is necessary to measure it more than indicated in the recipe (approximately 180 g).
- Cool the nuts, clean them from the husk.
- In a small saucepan, pour in dry milk, dilute it with liquid, slightly warm. It is important to get a liquid mixture without lumps.
- Pour sugar, salt into a clean stewpan, put butter on top, pour honey over it.
- Put the stewpan on slow fire. The first 5 minutes, warm the food without stirring. It is necessary that the sugar melted. Then continue cooking, mixing the products with a spatula. Cook, stirring, until the mixture turns brown.
- In small portions, enter the milk while stirring the contents of the saucepan. Be prepared for the mixture to foam, the caramel will grab into pieces - this is a temporary phenomenon: the foam will soon come down, the caramel will melt again.
- After the mixture becomes homogeneous again, simmer it gently for 25-30 minutes. The finished mixture will drain from the blade slowly.
- Add prepared nuts, remove the saucepan from the fire.
- When the mixture has cooled to about 60 degrees, start stirring it with a spatula. In the process of mixing, it will thicken.
- When the mixture thickens so much that it becomes difficult to mix, transfer it to a silicone or parchment-shaped form, smooth it and put it in the refrigerator.
The next day the sherbet can be removed from the mold, carefully cut and removed.
Sherbet from hazelnuts and condensed milk
Composition:
- shelled hazelnuts - 150 g;
- honey - 30 ml;
- sugar - 150 g;
- condensed milk - 0, 3 kg;
- water - 40 ml;
- salt - at the tip of a knife.
Method of preparation:
- Warm the nuts in the oven or in a dry frying pan, cool and peel.
- Pour water into the saucepan, heat it.
- Pour sugar into water, stirring until it is completely dissolved.
- Add honey. Add fire. On medium heat bring the mixture to a boil. Cook it, stirring for 3-4 minutes, reduce the heat again.
- Add salt and condensed milk. Simmer for half an hour. All this time the mixture should be stirred frequently.
- After 12-15 minutes, remove the saucepan from the fire, pour the caramel into the bowl.
- Cool the caramel by placing a bowl with it in a larger container filled with cold water.
- Beat the cooled caramel with a mixer, using the nozzles to knead the dough.
- In the process of whipping the mixture will brighten and acquire a more dense texture that does not stick to the hands.
- Put the fudge on the table and knead it with your hands.
- Re-heat it on the stove or in the microwave so that it becomes soft, but not liquid.
- Add the nuts, mix them into the fudge with your hands.
- Wrap the form with cling film, put the future sorbet into it, tamp it down.
- Remove the form with the sorbet in the refrigerator for at least 3-4 hours, preferably at night.
Before serving the treat to the table, it will need to be removed from the mold and cut into neat pieces.
Sherbet made from nut cocktail, cookies and candies “Cow”
Composition:
- peeled almonds - 50 g;
- cashews - 50 g;
- walnuts - 50 g;
- cookies - 0.25 kg;
- cream - 0, 2 l;
- “Cow” candies - 100 g;
- ground cinnamon - 5 g;
- icing sugar - 5 g;
- raisins - 50 g.
Method of preparation:
- Fry the nuts in a dry frying pan. Cool, peel. Break it down.
- Cookies with a rolling pin or tolkushki crush to the state of large crumbs. If it comes across small pieces of biscuits, it is even good.
- Pour boiled water over raisins, leave for 10-15 minutes. Drain, squeeze the dried fruit.
- Cut the candy into slices. Fold in a saucepan. Warm them over low heat until they melt.
- Add cream to sweets. Boil the mixture, stirring slowly, over low heat until it becomes homogeneous.
- Add the crumbled cookies, mix, making it evenly distributed.
- Add all kinds of nuts and raisins to the caramel mass without removing the container from the heat. Stir well with a spatula. The result is a fairly dense mass.
- Allow the mass to cool slightly so as not to burn yourself. Put on cling film and form a sausage.
- Sprinkle the sweet sausage with a mixture of powdered sugar and cinnamon.
- Wrap the sorbet in cling film and put it in the cold for 12 hours.
It remains to unfold the sherbet and cut it into pieces 1-2 cm thick. Cashew in the treat can be replaced with peanuts or seeds, raisins with pieces of other dried fruits. The taste of the dessert will change, but not drastically.
Cookie Sherbet with Condensed Milk
Composition:
- peeled kernels of nuts (any) - 100 g;
- “Cow” candies - 0, 2 kg;
- cookies - 0, 2 kg;
- condensed milk - 100 ml;
- butter - 50 g.
Method of preparation:
- Break the cookies, crush the nuts, mix.
- Combine sweets with butter and set on low heat.
- When the candies melt, add condensed milk to them, mix. Cook for 5 minutes.
- Add a mixture of nuts and cookies, mix.
- Spread the resulting mass in molds, send to the refrigerator until it solidifies.
This recipe for sherbet is one of the simplest, even a novice pastry chef can handle.
Sherbet is one of the most popular eastern sweets. Prepare it at home in several ways. All recipes are simple, only time is needed.
