Sherbet with peanuts
- Nutrition Facts
- Calories: 411
- Protein: 5.0
- Fats: 14.9
- Carbohydrates: 61.5
- Information
- Time: 1 hour 30 mins
- By: Babblakka
- Ratings 4
- Your ratings:
Sweets prepared at home are different from store-bought ones. You know exactly what they consist of, you are sure of the purity and the correct technology of preparation. And they are much cheaper and tastier! One of these desserts is homemade sherbet with peanuts, it is not difficult to prepare it. Products for dessert are always at home, dishes - too. Spend just a few minutes of your time and you will get a real oriental sweetness!
History of sherbet
Sherbet or sorbet is the name of an oriental sweet in the form of hard cream fudge with different types of nuts or raisins. Sherbet can be milky, nutty, with candied fruits, Bukovinian (with cocoa powder), Caucasian. To prepare sherbet with peanuts, fudge is boiled from sugar and condensed or regular full-fat milk, then caramel or molasses is added.
The finished syrup with a temperature of 110 degrees is poured onto a special confectionery table, cooled to 40 degrees and whipped by hand or on a fondant machine until a light brown crumbly sugar mass is formed. Then the filling is added (in our case, peanuts) and poured and leveled in forms covered with parchment or cling film. After hardening, the sherbet is taken out of the molds and cut. To prepare peanut sherbet at home, we will need sugar, milk, peanuts and butter.
Ingredients:
- Milk 3.2% fat - 100 ml
- Sugar - 350 g
- Butter - 50 g
- Peanuts - 100 g
Peanut Sherbet Cooking Plan:
- Prepare all the ingredients to prepare the peanut sherbet. The recipe is quite simple, but it will take a little of your time.
Let's prepare all the ingredients for sherbet at home.
- Before preparing sherbet with peanuts, we find a container in which we will boil milk with sugar. It should be a thick-bottomed dish that can be put on fire. Pour milk into a saucepan and add sugar. We leave 50 g of sugar for caramel.
Pour 300 g of sugar and milk into a saucepan with a thick bottom.
- Put the pan on the fire and bring the milk to a boil, stirring constantly. Then we make the fire minimal and boil the milk with sugar for 30 minutes.
Let the milk with sugar boil, reduce the heat and boil for 30 minutes.
- Let's prepare caramel so that our sherbet is a beautiful brown color. Pour the remaining 50 g of sugar into a completely dry non-stick frying pan and put on fire.
Pour 50 g of sugar into a dry frying pan and put on fire.
- Literally in 1 minute, the sugar melted and turned into liquid caramel. Lightly hold it on fire so that the liquid becomes caramel-colored, and remove the pan from the heat.
In 1 minute, the sugar turned into liquid caramel. Remove the pan from the heat.
- Immediately pour the caramel into the pan with milk and sugar. We continue to boil the sherbet over low heat for about 40-50 minutes more.
Add caramel to the pan, stir and cook for another 40-50 minutes.
- Now let's deal with the filling. We'll make peanut sherbet. There may not be a photo of roasted peanuts if you bought already roasted peanuts. Raw peanuts, peeled, put in a dry frying pan and put on fire. Fry for a few minutes until golden brown, stirring constantly.
In a dry frying pan, fry the peeled peanuts until golden brown. Cool.
- In the forms, lay out the bottom and walls with parchment. Pour the roasted peanuts into the bottom of the mold. The finished caramel mass will harden very quickly, so you need to prepare everything before you remove the pan from the heat.
Lay out the form with parchment and place roasted peanuts on the bottom of the form.
- Turn off the fire under the pan and add 50 g of butter to it. Stirring the contents of the pan constantly, stir the melted butter into the sugar mass until smooth.
Turn off the fire, add butter and stir into the mass of sugar and milk.
- The sugar mass for sherbet turned out to be quite liquid, similar in consistency to pancake dough.
The consistency of the sweet sugar mass is rather liquid.
- Pour the sweet brown mass into prepared forms with parchment and nuts. This must be done very quickly, since sugar without heating quickly crystallizes and freezes.
We quickly pour liquid sherbet into prepared forms.
- So our sherbet with peanuts is ready. The recipe with a photo is quite simple, the most difficult thing is to wait until the sherbet hardens. It took 40-50 minutes, and after this time the dessert is ready to be served. We release it from the form and parchment and cut it.
After 40-50 minutes of hardening, the sherbet can be released from the mold and cut.
- The mass turned out to be quite hard, but at the same time it is well cut with a knife. Next time I will mix the nuts together with the sugar mass in a mold so that the peanuts are all over the thickness of the sherbet bar.
Cut the sherbet and serve as a dessert.
Meal value:
Despite the high calorie content of peanut sherbet due to the large amount of sugar, peanut sherbet, the recipe for which you just read at home at home, is good for our body. This product allows the heart, kidneys and liver to work better, promotes the absorption of sugar and has a positive effect on visual acuity. With anemia or beriberi, as well as stress or excessive nervous tension, you should also remember about sherbet with peanuts.
Rich sweet caramel flavor, nutty aroma and crunchy texture, natural homemade ingredients - that's what sherbet is all about. You have learned what peanut sherbet is made of, so feel free to lean on this high-calorie, but healthy sweetness!
