Orange & Mountain Pine Sorbet:
Put all of the ingredients into a pan and heat to 80 ºC, so that the base com-bines.
Put the sorbet into a Pacojet container and freeze or scrape with a fork or car-rot grater to make granita.
Stir the mascarpone and icing sugar together into a smooth creme.
Mix in the whipped cream.
Bring the dandelion flowers and the water to the boil in a saucepan and then simmer over a low heat.
After approx. 15 minutes strain, add the sugar and bring the liquid back to the boil again.
Add the lemon juice, pour the syrup into a bottle and seal.
Use the syrup with water according to taste / as needed to make a cold soup.
Put the mascarpone creme in a small porcelain bowl.
Add the mountain pine sorbet ball into the centre of the creme.
Slowly pour in the dandelion soup.