Nuts aren’t just great for snacking; they also make excellent milks, which in turn create rich and flavourful granitas, sorbets, and lollies. There’s no real trick to making them, but nut-based ices have a certain magic sophisticated and delicious, yet still full of the playful joy that defines ice cream.
Jacob Kenedy, chef and owner of London’s Gelupo, Bocca di Lupo, and Plaquemine Lock, shares his recipe for refreshing walnut and pear lollies.
Walnut and pear lollies
This can be adapted for any nuts – it works particularly well with pecans (lightly roasted before making the milk, and consider using maple syrup in place of the sugar), hazelnuts (roasted before making the milk), almonds (roasted or raw, skin on or skin off) or pistachios (skinless, if you can get them, roasted or raw). You can get inventive and seasonal with the fruit, too, but it is really only necessary to add a sweet dimension to walnuts – other nuts can fly solo.
Prep 5 min
Cook 1 hr 10 min
Freeze 6 hr+
Makes about 6 x 100ml lollies
Ingredients:
- 220g walnut halves or pieces
- 100g white sugar
- 1 ripe pear
Details:
- First make a nut milk: put 140g of the walnuts in a blender with 350ml cold water, then blend , until they’re a very fine texture, which will take several minutes.
- Strain the nut water through a very fine sieve, pressing with the back of a spoon to extract the last bits of goodness. Measure out 450ml of the nut milk (if you don’t have quite enough, top up with more water), then add the sugar and stir until it dissolves.
- Roast the remaining 80g walnuts very gently in a 160C (140C fan)/325F/gas 3 oven for 45 minutes to an hour, until light golden brown, then remove and leave to cool.
- To make the lollies, divide the roast walnuts evenly between six lolly moulds. Peel, core and dice the pear, then divide this between the lolly moulds, too. Top with the sweet walnut milk to come 5mm below the rim, then put on the lid and lolly sticks, and freeze for about six hours, until solid.
Source: The Guardian
Bd-pratidin English/ ANI
