Sherbet Desserts

Nightingale’s Nest

Ingredients For Nightingale’s Nest Recipe

2 eggs
1/4 tsp salt
4 tbsp milk
3 tsp yoghurt
3 spoonfuls of buttermilk
1/2 cup water
2 tbsp apple cider vinegar
5.5 cups flour
1 tbsp cornstarch

For the sorbet:
3.5 cups granulated sugar
3.5 cups water

For the above:
1/2 cup sunflower oil
3 tbsp butter
1 cup powdered pistachios (grizzly peanuts)

The Knack For Nightingale’s Nest Recipe

Use the egg and milk at room temperature.You should prepare a dough with earlobe softness, kneaded for a long time and not sticking to the hand. Add up to 1/2 cup flour if necessary.& nbsp;prepare the dough meringues one night in advance (rest at least 4-5 hours) and leave them under a damp cloth at room temperature, you can easily open them, your dessert becomes crispy and delicious.

How To Make A Nightingale Nest Recipe

Put the eggs in a mixing bowl. Add salt and mix gently with your hand.
Add milk, yoghurt, sunflower oil, water and apple cider vinegar.
Add the flour little by little and start kneading until all the ingredients are gathered. Add cornstarch at this stage to make the dough crisper and easier to open. Continue kneading, pressing the dough on a flat ground.
Gently flour the dough meringues into 12 equal parts the size of an oversized Walnut, then place on a tray. Cover them with a clean cloth and leave them at room temperature for at least 3-4 hours.
Before you start to open the rested dough meringues, take the water and powdered sugar into a saucepan for the dessert’s sorbet. Leave the sherbet mixture to simmer over a low heat. After getting the consistency, let stand aside to cool.
Take one of the rested dough meringues. Gently floured on the kitchen counter with the help of a rolling pin open in The Shape of a thin yufka.
Wrap the dough in four equal parts, starting with the large portion of the rolling stock. Pull the dough from both sides of the rolling pin towards the middle of the rolling pin.
Turn the dough on the baking sheet without pressing it around and give the dessert its original shape. Apply the same process to each paste meringue.
Melt the butter and sunflower oil over a low heat, then strain. Drizzle over the desserts lined up on the baking sheet. Bake in a preheated 180 degree oven for 20-25 minutes until the top of the desserts are golden brown.
Drizzle warm sorbet over the desserts, which are placed on the first serving plate. After decorating the middle and sides with powdered pistachios, share it with your loved ones.

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