Oriental sorbet with nuts

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Nuts for sherbet should be lightly fried at 160° for about 10 minutes and, if necessary, peeled.

2. STEP 2

   

   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.

3. STEP 3

   

   Rinse off any remaining crystals from the sides, add honey, stir, bring to a boil and cook for three minutes.

4. STEP 4

   

   Add condensed milk, salt, stir.

5. STEP 5

   

   Cook until light brown (116°).

6. STEP 6

   

   Place the dish on ice and cool to approximately 60°. A thermometer is not necessary, stir and, as you see that the mass thickens, you can beat.

7. STEP 7

   

   Beat at medium speed until the mass becomes light and non-sticky, i.e. turns into lipstick.

8. STEP 8

   

   It is better to use attachments for mixing the dough, as the mass is very thick.

9. STEP 9

   

   Knead the finished lipstick with your hands. If you like sherbet without nuts, then simply knead it into shape and, when it hardens, cut into cubes.

10. STEP 10

    

    In order to stir in the nuts, heat the finished fondant a little (without overheating above 50°) either on low heat on the stove, kneading all the time, or by pulses in the microwave.

11. STEP 11

    

    Add the nuts, mix and place in a mold lined with film or parchment.

12. STEP 12

    

    When it hardens, you can eat it.