Ingredients
| Ingredient | Quantity |
|---|---|
| Shelled Hazelnuts | 150g |
| Water | 200g |
| Sugar | 200g |
| Water | 150g |
| Crushed Hazelnuts | To taste |
Instructions
To begin making this rich and creamy Hazelnut Sorbet, start by checking whether your ice cream maker’s bowl needs to be chilled. If it does, place it in the freezer the night before to ensure it’s cold enough for the process.
Next, prepare the syrup: combine 150g of water and 200g of sugar in a saucepan. Turn off the heat once the sugar has dissolved and let the mixture cool to room temperature.
While the syrup cools, spread the whole hazelnuts onto a baking sheet and toast them in a preheated static oven at 170°C (338°F) for 7-8 minutes, or until they are golden and fragrant. Once done, allow them to cool slightly before transferring them to a food processor.
Pulse the toasted hazelnuts until they form a smooth paste. Carefully transfer this hazelnut cream into a tall, narrow container, and add the cooled syrup you prepared earlier. Mix the ingredients well until combined.
Cover the container with plastic wrap and place it in the freezer for about 30 minutes to chill.
After the resting time, transfer the chilled mixture to your ice cream maker and follow the manufacturer’s instructions for churn time.
Once the sorbet reaches the desired consistency, serve immediately for a rich and creamy hazelnut delight or store it in the freezer until ready to serve.
Enjoy your refreshing Hazelnut Sorbet, perfect for a delightful end to any meal!
Tip: You can sprinkle additional crushed hazelnuts on top when serving for added texture and flavor.
