Mountain Pine & Orange Sorbet Dandelion Soup / Mascarpone

Mountain Pine & Orange Sorbet Dandelion Soup / Mascarpone

Orange & Mountain Pine Sorbet
• 500 ml freshly squeezed orange juice
• 200 ml water
• 150 g granulated sugar
• 30 g mountain pine sugar or 5 ml mountain pine extract
• 50 g glucose

Mascarpone creme

• 100 g mascarpone
• 50 ml fresh cream
• 10 g icing sugar

Dandelion soup
• 100 g handful of dandelion flowers
• 500ml water
• 300 g granulated sugar
• 1 tsp lemon juice
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.

Mascarpone creme:
Stir the mascarpone and icing sugar together into a smooth creme.
Mix in the whipped cream.

Dandelion soup:
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.
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