Homemade peanut sherbet
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Pour milk, condensed milk into a saucepan, add butter, vanilla sugar and candy.
Step 2:
Put on a small fire and bring to a boil, stir, the mass should be homogeneous, remove from heat.
Step 3:
Chop the cookies with a rolling pin. Chop the peanuts. Combine the resulting masses.
Step 4:
Add a liquid creamy mass to the dry nut mass.
Step 5:
Mix well.
Step 6:
Divide the resulting mass into two parts. Put it on parchment. Form the bars. Put it in the refrigerator for 4-5 hours.
Step 7:
Remove the paper. Put it in the refrigerator for another hour so that the sherbet dries. Or you can skip this step.
Step 8:
Slice and enjoy. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Coffee cookies - 589 kcal/100g
- Waffle cookies - 540 kcal/100g
- Kurabye cookies - 489 kcal/100g
- Butter cookies - 510 kcal/100g
- Chocolate cookies - 406 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Candy - 397 kcal/100g
