Hazelnut sorbet
8 servings
60 minutes
Hazelnut sorbet is a delightful treat from Italy, where sweet desserts are an integral part of the culture. This sorbet features a rich nutty flavor and a delicate caramel texture. Roasted hazelnuts give it characteristic depth and a slight crunch, while condensed milk and molasses add creamy softness and pleasant sweetness. Vanilla subtly enhances the aroma, making it even more appealing. In ancient times, such desserts were served in the palaces of Italian nobility, and today they can be found in cozy pastry shops. This sorbet pairs perfectly with a cup of strong coffee or espresso, creating magnificent gastronomic harmony. An indispensable choice for connoisseurs of exquisite sweets!
1
Roast hazelnuts in a pan without adding oil. Chop them.
- Hazelnut: 300 g
2
Combine sugar and condensed milk in a pot. Place on a heated stove.
- Sugar: 500 g
- Condensed milk: 300 g
3
Cook over medium heat for 30-40 minutes, stirring occasionally.
4
Add molasses. Stir. Remove from heat.
- Blackstrap molasses: 50 g
5
Cool to 45 degrees. Whip until a homogeneous light brown mass forms. Add nuts and vanilla. Mix.
- Hazelnut: 300 g
- Vanilla: pinch
6
Place the obtained mass in a mold lined with greased parchment paper. Allow it to set.
