Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool. Roughly chop the nut brittle.
Mix the redcurrants, sugar and water in a pan, simmer over a medium heat for approx. 8 mins., allow to cool slightly.
Place the milk and peanut butter in a pan, heat over a medium heat while stirring, mix well.
Shape the sorbet into balls, divide between the sundae glasses, drizzle with the compote and peanut sauce, decorate with the redcurrants and nut brittle, serve immediately.
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