Preparation: Step 1
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Prepare all the ingredients for scherbet with nuts according to a classic recipe.
I take the most ordinary peanuts from the nuts, but you can do others. A matter of taste.
Milk is better than fat from 3.5% and necessarily fresh, otherwise it can be curled. If at hand 2%, then I take, for example, 250 milk and 50 grams of fat cream. Before you add milk to caramel, you need to heat it in a saucepan or in a microwave.
Honey is a large tablespoon.
Salt for the contrast of taste. Do not ignore it.
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Step 2
Pour all sugar, butter and honey into the pan. Put on fire just below the average.
It is better to take a wide, thick -walled pan for the preparation of Shcherbet. In this case, the sugar layer will be small and will not burn from below.
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Step 3
In the meantime, caramel melts, do nuts. They must be well warmed up, dried in a pan until the husk is burst. The fire is small. Fry, stirring, 10-15 minutes.
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Step 4
Stiring slightly, cook beautiful brown, but not particularly dark caramel. It will take about 20 minutes. Do not be afraid if you suddenly have a little small, sugared crystals. After they melt.
Add salt.
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Step 5
Pour hot milk with a thin stream, stirring caramel. Everything will begin to foam intensively, a rather large airy hat will appear. So be careful and careful. Do not forget: a thin stream, at least from the very beginning!
Leave on a very low heat, approximately for an hour. I have an induction stove, and I leave a caramel mixture at 2 out of 10.
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Step 6
Peel the nuts for Shcherbet.
I take a handful of nuts and the trial between the palms. The husk falls down, and the nuts remain in the hand. Do you have another favorite way? Use, and also tell about it in the comments 🙂
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Step 7
Approximately, after 40 minutes you can begin to try the readiness of our caramel on a soft ball. Pour a little cold water into the bowl (I throw an ice cube into the water) and drop a couple of drops of caramel. If you see that she simply blurred and dissolved in the water, cook on. Well, if it can be assembled in a soft ball, caramel is ready.
I always have an hour of time. If you suddenly prepare half a portion, then about half an hour.
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Step 8
Remove caramel from heat and pour peeled nuts. Mix everything and leave for 10-15 minutes cool a little. If you have a kitchen thermometer, then measure the temperature. Shcherbet should cool down to about 60-70 degrees.
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Step 9
Start intensively mix the mixture. You can with a spatula, or you can, like me, with a mixer with nozzles-tricks. In time, it is 3-5 minutes.
The mixture will thicken. When she already starts to keep her shape, it's time to send to solidify.
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Step 10
You can take the most ordinary silicone form for cupcake, pour the mass and leve. A little knock on the table on the table so that the whole mass is well tamped, and Shcherbet came out without voids.
Let it cool with a scherbet with nuts, and then put it for a couple of hours in the refrigerator.
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Step 11
From the silicone shape, the chorbet with nuts comes out without any problems. Nothing sticks and does not fall apart.
If you suddenly take a non -silicone form, then you must definitely lay it inside with a cling film.
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Step 12
Shcherbet is creamy-punitive, soft, perfectly cut and breaks.
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Step 13
About other attempts.
I made a pound with a hazelnut, usual with 2% milk and reduced by half the amount of butter. Shcherbet also turns out to be quite good, but everyone who try is the first option.
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Step 14
Shcherbet with nuts according to a classic recipe is ready.
There are versions of cooking Shcherbet with condensed milk and cream. In my opinion, fatty milk is a little less fat, and even a little sweetness, but smoothed out. There is also a cooking option with sour cream. Personally, I have not tried it, but maybe one of you has already prepared? It would be very interesting to hear the opinion of taste.
Nice tea party!
