John Myers
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Alpîranî
For the dandelion honey:
- 300 g Kulîlkên dandelion
- 600 g Îekir
For the baklava:
- 400 g Ardê genim
- 50 g Rûnê helandî
- 150 ml Ava Nîv
- 1 qûrincik Xwê
- 20 ml Şerabê spî
- 240 g Runê nîvişk
- 50 g Ard
- 20 g Rûnê helandî
- 40 g Sugarekirê tozkirî
- 100 g Tovên kumikên zevî
For the sour clover ice cream:
- 40 g Sorgulê darîn
- 200 g Îekir
- 500 ml Av
- 400 g Mastê tirkî
For the stone pine chocolate:
- 1 bar Çîkikek tarî
- 3 berbiçav Natural stone pine oil
For the apricot mirror:
- 500 ml Nektarê Apricot
- 40 g Şekirê Gulê
- 6 cl Apricot liquor
- 10 g Kornstarch
- Sugarekirê tozkirî
Telîmata
- 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.
Kedî
Xizmet: 100gCalories: 231kcalKarbonhîdrat: 33.8gProteîn: 2.8gRûn: 8.6g
