Milk sherbet
Description
The recipe won't take much time. The sherbet turns out quite dense, so you can cut it into portion pieces. During preparation, you can add raisins along with the peanuts—it's also very tasty. Serve chilled.
Instructions
- 1
Step 1
Place all ingredients on the table before starting the preparation.
- 2
Step 2
In a dry skillet over low heat, toast the peanuts until lightly golden.
- 3
Step 3
Pour milk into a saucepan with a thick bottom and add 3 cups of sugar.
- 4
Step 4
Simmer over low heat for 30 minutes from the moment it starts boiling, constantly stirring with a whisk or spoon. Around the thirtieth minute, the mixture should acquire a creamy color.
- 5
Step 5
Pour the remaining half cup of sugar into a dry skillet and melt it over medium heat until it turns into caramel.
- 6
Step 6
Gradually pour the caramel into the saucepan with the sweet milk mixture in a thin stream, stirring constantly with a whisk or spoon. Simmer this mixture for 20 minutes, stirring constantly with a whisk or spoon. The mixture will noticeably thicken.
- 7
Step 7
Add butter to the caramel mixture, stir, and cook for another 5 minutes.
- 8
Step 8
Then add the peanuts and mix everything evenly.
- 9
Step 9
Line a convenient mold with plastic wrap and transfer the entire mixture from the saucepan into the mold, smoothing it with a spoon. The mixture sets very quickly.
- 10
Step 10
My sherbet was already ready after completely cooling down; it easily comes out of the mold and holds its shape perfectly.
- 11
Step 11
Before serving, sherbet can be cut into pieces of any size.