2 liters of pistachio sorbet (or your preferred flavor)
350 g of peanut brittle (store-bought)
2 cans of cream de lait without serum or 1 1/2 cups of fresh cream (360 g)
For the coating:
100 g of dark chocolate chips
3 tablespoons of vegetable shortening or coconut oil
2 liters of pistachio sorbet (or your preferred flavor)
350 g of peanut brittle (store-bought)
2 cans of cream de lait without serum or 1 1/2 cups of fresh cream (360 g)
For the coating:
100 g of dark chocolate chips
3 tablespoons of vegetable shortening or coconut oil
Place a decorative mold in the freezer that can hold 6 cups
Let the sorbet thaw slightly and place it in the frozen mold
Use the back of a spoon to compress the sorbet at the bottom and sides of the mold
Crush the peanut brittle between two sheets of plastic wrap or a pastry bag, then mix with the cream de lait
Fill the mold with the peanut-brittle mixture, if using fresh cream, beat it until it forms soft peaks before mixing with the peanut brittle
Cover with aluminum foil and refrigerate for several hours until firm
About an hour before serving, remove from freezer and chill again
Prepare the coating: melt the chocolate and oil in a double boiler, stirring occasionally until smooth
Let cool slightly
Remove sorbet from freezer and brush the melted chocolate over the top, covering entire surface
Chill again in the freezer until time to serve.
