Sherbet

Sherbet

Category: Confectionery

Ingredients
Roasted peanuts	500 g
Baby formula "Kid"	1 pack
Sugar	3 tbsp.
Milk	1 tbsp.
Cocoa	3 tbsp. l

Cooking method

• Carefully open the pack of the Kid, do not throw away the packaging, it will still be useful to us.
  
• Mix dry milk mixture with roasted peanuts.
  
• Separately in a saucepan, mix sugar with cocoa, add milk, put on fire and, stirring occasionally, bring to a boil.
  
• Pour all this into a mixture with nuts, mix thoroughly. We spread the resulting mass in a package from the Kid, glue the top of the package with adhesive tape, and send it to the refrigerator until it cools completely.
  
• 
  
• Here's what I got in the context.
  
• 
  
• 
  
• The nuts floated up, it follows that it was necessary to turn them over when they froze, or add even more nuts The main thing is that this did not affect the taste
  

Note

The recipe is taken from the site 🔗
I copy the original recipe, I made half the portion.

Believe me, I see, and drooling! it looks so delicious!
all! tomorrow I will buy the mixture and do it. Anyone will fit? otherwise they seem to be different - with buckwheat, rice flour.

Lorik, beauty, and how much is the baby now?

Girls, the "Kid" mixture is the simplest without additives
I bought this one
In Auchan, UAH 24, in ATB it seems 28, or I don't remember 26

o-punk! and I thought that the Kid, and not the Little One, is a completely different mixture! it's good that the photo was shown!

Unfortunately, I still don't understand this, so apparently I misled, I thought it was the same
Here is the author of the recipe, namely "Kid"

This means that both should work! I did it on Malyutka, very tasty! Or maybe the Kid is cheaper, then it will also come out more economically

Pay attention to the photo "Kid" with oat flour.

And I saw in the Metro, 2 packs are packed and it costs either 36 UAH. or 38 UAH. So it’s cheaper there, I don’t use them for a long time, I saw the price and got sick ah

Girls, the main thing is that it is very tasty with the Baby and I think that with the Baby as well, and the fact that there is oatmeal there, it means you can experiment with other additives if you wish

[DJ]

made from "Kid with Oatmeal" and walnuts. Not frozen. here I sit and think - why? Of course I won't post a photo - fluid yummy, like soft ice cream
but how tasty !!!
DJ, thanks for the recipe!

Or maybe it's better with rice flour Kid? Will freeze for sure.
And Baby is completely without flour, etozh like an alalog of breast milk.

[rinishek]

rinishek what a shame that he did not freeze! It's a shame that it's not cheap, and that it didn't work out.
But please post a photo! I am glad that I like the taste, but we still wanted sherbet

hmmm ... not my sherbet, but just some kind of nutella with a huge amount of nuts. Almost everything is already gobbled up ate
Thank you so much for the deliciousness! : flowers: I will do more

[rinishek]

rinishek - if next time this does not work out for you again - invite me to visit - I will eat it)))

[rinishek]

rinishek Thanks for trying!
Looks very appetizing!

[rinishek]

rinishek - if next time this does not work out for you again - invite me to visit - I will eat it)))

korf , well done!
It's so nice to walk when men gobble up the prepared concoction by both cheeks. Moreover, they don't criticize anything, but on the contrary - they praise!

[rinishek]

rinishek - if next time this does not work out for you again - invite me to visit - I will eat it)))

well, I made fun. Agreed - in the next. Once I call you to take a sample, the Kid's mixture still remains. I ought to buy some nuts - and the point is sherbet!

[DJ]

Well, here's my option:



I didn't think to peel the peanuts, but these are details.

DJand I liked it and my boy.Really very similar to sherbet. THANK YOU!!!

[Hairpin]

Hairpin, you look like a real sherbet!
So dry and nuts are evenly distributed.
Or was it you just pulled out from the freezer or refrigerator that white bloom on top?
What mixture did you use?

Hairpin!! Did you do it in silicone ???

[Zinger]

Zinger, from the refrigerator (not from the freezer). The mix was Platypus Oatmeal Kid. Exactly the one that was here ...

Star, well, yes ... In silicone ... Why are you surprised?

Nooooo .... I'm not surprised at anything from you !!! I just would not have guessed

Then I'll finish talking about silicone. I do not lubricate silicone molds with oil, I wash them in the dishwasher. As a rule, everything pops up perfectly. She took out the sherbet without hot water, film, and so on. I just put the mass in the mold, then in the refrigerator for a day, then turned it over, and slightly bent the silicone back. Fffse!

How do you like it ??? Will it go to the festive table for the child ?? What were you doing ??? What mixture ??

1. It really tastes like the sherbet that I ate;
2. Children are unpredictable. And FIG knows. But suitable for adults;
3. I did it with the Kid with oatmeal, the photo was above. I ordered it in Platypus;
4. You better try. There is not much labor input.
5. Ffffse!

[Hairpin]

Hairpin glad you liked Sherbet !!!! Thanks for trying!
Nuts are so evenly distributed class !!!

All clear!!! : bravo: Let's do ...

[DJ]

DJ!

You're welcome!!!

Thank you so much for the recipe !!!!! It's very tasty, just a little too much sugar for me, next time I'll reduce it a little. I did half a portion with the Kid with rice flour. It is even tastier after a day in the refrigerator !!!!!

[koziv]

koziv Glad you liked it! Good luck and thanks for the report!

[DJ]

DJ , thanks for the recipe! Made from baby milk dry mix Agusha with oat flour. I hardened in a silicone mold (it is, however, large, so the sherbet turned out to be rather low), did not lubricate the mold, it came out well. Tasty, the sherbet was liked by all household members. I used to do something similar, but with a lot of oil. This one is much more useful. I will repeat. Thanks again.

What a handsome man !!!! : bravo: Is it possible in the cut ??? Tell me, no one did it with other nuts ???

I accidentally deleted the cut-away photo, but you can take my word for it, cut-cut is what you need. And I'll definitely try with other nuts, I don't really like peanuts, I think it will be even tastier

[nakapustina]

nakapustina What a beautiful!!! It looks like a gingerbread in some way, it looks delicious.
Glad that you liked it, healthy!

Girls! Here's what I dug up. I didn't do it myself! I don't have time. Maybe someone will come in handy:

KOSKHALVA FOR SWEETONES
"Science and Life", 1999, №5.
L. BELYUSEVA.
At confectionery and bakery factories, this delicacy is prepared in large boilers under pressure. The boiling point of the syrup in them reaches 160 ° C. At home, this is hardly possible, and yet the sweetness of white and viscous consistency, very similar to koshalva, is obtained. Want to try?

You will need the following products: 500 g granulated sugar; 220 g of walnut kernels (instead of walnuts, you can use hazelnuts, and even better cashews, if, of course, funds allow); 2 egg whites;
250 ml of water; 1/2 cup wheat flour for cutting; 350 g invert syrup.

Cook in the following sequence:

1. Fry and chop the peeled walnut kernels.

2. Invert syrup is not sold in stores, you will have to cook it yourself. This product replaces molasses, as it has anti-crystallization properties. An invert syrup is obtained by heating an aqueous solution of sugar and acid. In this case, an inversion process occurs, which consists in the splitting of sucrose into fructose and glucose. So, dissolve 350 g of granulated sugar in 155 ml of hot water. With constant stirring, bring the solution to a boil, then add 2.2 g (about 2/3 flat teaspoons) of crystalline citric acid.Cover the saucepan with a tight-fitting heavy lid and simmer the syrup over low heat for 45 minutes, until sampled on a medium thread. The heavy lid will ensure high pressure inside the pan and the boiling point of the syrup above 107-108 ° C. If you do not have such a lid, cover the pan with a suitable-sized plate, on which you put the weight - a jar of water.

You can determine the density of the syrup on a thin, medium or thick thread as follows: pour a little hot syrup with a teaspoon on a cold plate, then slightly press the bottom of the spoon on the surface of the syrup and immediately lift the spoon up. In this case, a thin, medium or thick thread of syrup will stretch for a spoon. Having cooked the syrup to the desired sample, cool it to 80-90 ° C and neutralize with a 10% solution of soda (1.45 g of soda, which corresponds to about 1/4 teaspoon without top, dilute in a dessert spoon of water). In this case, you will observe violent foaming. The finished invert syrup has a yellow color and the consistency of young liquid honey. You should have about 370 grams of syrup.

3. Pour 250 ml of water into a two-liter saucepan, bring the water to a boil over high heat, add 500 g of granulated sugar. When the sugar is completely dissolved, pour in the invert syrup, reduce the heat, cover the pan with a tight-fitting heavy lid and simmer the syrup over low heat for about an hour and a half until sampled on a solid ball. This density of the syrup is next after the test on a thick thread and test on a soft ball. You can determine the density of the syrup on a soft or hard ball like this: scoop boiling syrup from a saucepan with a teaspoon and dip it into cold water. When the syrup has cooled, you can roll a soft ball out of it with your fingers. Upon further boiling, a hard ball will be obtained. The syrup, boiled before the test for a hard ball, has a thick brown color. Let the syrup cool slightly - to a temperature of 80-90 ° C.

4. While the syrup is cooling, beat 2 egg whites with a mixer until fluffy. Continuing to beat the whites at maximum speed, pour in the hot syrup in a thin stream. This will take about 10 minutes. Then, without stopping whisking, add the chopped nuts and beat for another 3-5 minutes. At the end, the whipped mass will acquire a white color and a thick, viscous consistency. Place the koshalva on a floured cutting board. When the koshalva has cooled down, shape it into rectangular cubes, roll them on all sides in flour and place in a dish of a suitable size, sprinkle the bottom with flour as well. Koskhalva must lie down for at least a day in the freezer of the refrigerator.

From the products used for cooking, 1150 g of koshalva comes out.

[DJ]

DJ!! accept the job !!! sooooo liked it .... that's just started trying in a couple of hours .... don't do it !!! It has not frozen yet and is so sticky .... now it has stood for more than a day .... delicious !!!! I ran to thank you ...
Hairpin ... but I didn't peel the nuts either ... only then I remembered

[zvezda]

zvezda , that's so beautiful! I'm still not going to do it.
What mixture did you use?

[zvezda]

zvezda What a cut !! How beautiful!!!
I'm glad I liked it. Health!
Do you feel the husk of the nuts?
Elenka69 Helen, make up your mind! If you like it, you can do it for the New Year

[Elenka69]

Elenka69 Do it, you won't regret it .... the whole time took 10-15 minutes. : yahoo: I did on Malysh with oat flour.
DJ!!Well, this is simply impossible .... I go up and every time I drag it off and crush it on a couple of pieces. I don't feel the husk, but next time I will grind the nuts a little. I specially fried them in AG ...
Py. Sy. It will turn out very well if, for example, in the evening I cut a plump piece along and cut it into plates across and into the refrigerator. They seem to dry up in the morning and are sooooo delicious.

[Larochka]

I also made such a sherbet. Delicious!
Truth made 2 types. One with cocoa, and the other without it with vanilla (not everyone at my house can have cocoa). I like milk more.
By the way, he froze with me almost immediately.I think it's because I boiled the sugar syrup for several minutes.
Larochka, thanks for the recipe!

[Elenka69]

Elenka69 Lenochka, I'm glad that the recipe was to my taste. You intrigued me with "no cocoa" ?! Will have to try too!

[DJ]

DJ, Larisa, when cooking, remembered that in my childhood there was sherbet without cocoa, but with a color like "condensed milk cream with butter" approximately. I wanted to repeat. I turned out to be white, but the taste is akin to that.

Thanks for the recipe!
Made from 1/3 ingredients.
Mixed Mika Milk, no cocoa added, nuts - pistachios.
After a night in the refrigerator, the mass was the consistency of truffles, so I decided to stick these sweets, roll them in coconut flakes. The candy tastes like Rafaello.

How delicious they look !!!
Thanks for trying !!

It's good that Temka was raised and I found out about such a delicacy. We need to take a closer look at what is going on in our stores with milk mixtures. Something intuition tells me that this dish cannot be attributed to the budget. I will specially calculate it later for general development. I do not criticize at all, my baklava is also not from the category of cheap

Thank you for reminding your school years !!!!!!! Yesterday I made sherbet, added Agusha milk mixture with oat flour and two types of nuts (walnuts, hazelnuts). Today we will try.

Thanks for cooking! Be sure to tell us how it happened!