Sherbet made from candies "Cow"
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As the proverb says, "there would be no happiness, Yes the misfortune has helped." Bought I candy "Cow", on assurances of workers of trade, very fresh, came home and decided to try one, Yes accidentally dropped on the floor... the Sound of falling stone, I was immediately alerted and soon found out that not in vain. Fears were confirmed and my family members, especially regularly visiting a dentist, including me, refused to chew these sweet pebbles. And since I hate throwing food away, reached for help on the Internet. Several sites have been found this recipe (strangely, under one and the same picture, so I can't call neither the site nor the author), but my favorite site is "cook. ru" (by the way, here I was looking for in the first place). The result was a very tasty sorbet and I decided to share with you, dear cooks. From the original recipe a bit retreated, as they say, to your own taste.
Ingredients for Sherbet made from candies "Cow"
Step by step instruction of cooking Sherbet made from candies "Cow"
It turns a watery mass. Remove the pan from the heat and leave the mass to cool directly in the pan (when cooled it will thicken slightly). Meanwhile, move on to preparing the other components for our dessert.
Raisins and nuts are thoroughly washed. Raisins can pour hot boiled water to soften for 10-15 minutes, then drain the water and dry the raisins wipes.
Peanuts to dry in the pan (or the oven) and fry a little and peel.
Nuts and dried fruit you can use anything or even to do without them.
Biscuits and half the nuts grind in a blender or in any other way (you can just put in a bag and rolled a couple of times with a rolling pin).
Very finely chop in the stands, must get this mixed baby.
In a deep bowl put the crumbs of biscuits and nuts, prepared raisins and remaining half of nuts.
In the same bowl pour the cooled until warm and slightly thickened creamy candy mass.
Mix well with a spatula or a regular spoon. The result is a fairly heterogeneous sticky, but very tasty mass.
The main thing to keep from tasting and shift the resulting mass into the form. I used silicone form for cupcakes. But if we use a normal form, then it is better vystelit with cling film. If not, you can upload future sherbet into plastic wrap and form a sausage.
On top of the ground a little spread with a wet spatula or spoon.
Form cover with plastic wrap or a package, put into the fridge (preferably in the freezer) and wait until our sorbet hardens.
Take out of shape. Cut better with a sharp knife dipped in cold water.
The consistency of the sorbet is quite soft. To store better in the freezer.