Composition of Wood Sorrel Ice Cream and Dandelion Honey

5 from 6 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 231 kcal


For the dandelion honey:

  • 300 g Dandelion flowers
  • 600 g Sugar

For the baklava:

  • 400 g Wheat flour
  • 50 g Melted butter
  • 150 ml Lukewarm water
  • 1 pinch Salt
  • 20 ml White wine
  • 240 g Butter
  • 50 g Flour
  • 20 g Melted butter
  • 40 g Powdered sugar
  • 100 g Ground pumpkin seeds

For the sour clover ice cream:

  • 40 g Wood sorrel
  • 200 g Sugar
  • 500 ml Water
  • 400 g Turkish yogurt

For the stone pine chocolate:

  • 1 bar Dark chocolate
  • 3 drops Natural stone pine oil

For the apricot mirror:

  • 500 ml Apricot nectar
  • 40 g Rose sugar
  • 6 cl Apricot liqueur
  • 10 g Cornstarch
  • Powdered sugar


  • For the dandelion honey, harvest the flowers and alternate them in layers with the sugar in a mason jar. Put this in a sunny place and let it steep for about 6-8 weeks. During this time, the sugar should have completely dissolved. Strain the syrup through a sieve and squeeze out the flowers well. If the honey does not taste hearty enough like forest honey, boil it down with a little water until it has a honey-like consistency and color.
  • For the puff pastry of the baklava put the wheat flour, melted butter, water, salt and white wine in a bowl and knead a homogeneous dough out of it. Wrap the dough in a damp cloth and let it rest in the refrigerator for 30-45 minutes. Meanwhile, knead the 240 g butter with the 50 g flour and shape into a brick. Keep cool.
  • Roll out the dough not too thin and place the butter brick on top. Cover the four ends and roll out again. Fold the dough together twice and roll it out again. Then let it rest in the fridge for 20 minutes. Then take it out again and fold it twice. Unroll and repeat process. Then let it cool down for 20 minutes and repeat the process again.
  • Mix the 20 g melted butter with the pumpkin seeds. For baking, cut the puff pastry into strips of the same size. Put one strip at a time in a baking pan, spread butter over it and thinly pour the pumpkin seed mixture over it. Cover with a strip again and repeat the process. Until the dough is used up. Preheat the oven to 150 degrees. Put the baklava in the oven for about 45 minutes.
  • Then take out the baklava and soak it while it is still warm with about 200 g of the dandelion honey. Leave for several hours.
  • For the sorrel ice cream, heat the water and stir in the sugar. Cook on a low flame until a viscous syrup has formed. Allow the syrup to cool and then stir the sorrel into the liquid using a hand blender. Leave in the fridge for approx. 12-18 hours. Then sift out the leftovers from the leaves and mix the resulting sorrel syrup with the Greek honey. Cool the mixture in the fridge and then put it in the ice cream maker for about 45 minutes.
  • Liquefy the dark chocolate in a water bath. Stir in the stone pine oil and distribute the mixture from a board. Let it harden there in the refrigerator and, just before serving, scrape the chocolate off the board with a large knife to create chocolate flakes.
  • The apricot level is reached when the apricot nectar is boiled down. At the beginning of the boiling process, stir in the rose sugar. After about 15 minutes, mix the cold liqueur with the corn starch and add to the boiling mixture. Bring to the boil briefly and then let cool down.
  • Arrange a mirror on the plate with the apricot sauce and top with a scoop of ice cream. Cover with the chocolate sprinkles. Arrange the baklava next to it, sprinkle with powdered sugar.


Serving: 100gCalories: 231kcalCarbohydrates: 33.8gProtein: 2.8gFat: 8.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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