Monisha over at http://www.coconutchutney.org/blog/ is hosting the 30th edition** of Sugar High Friday 22.05.2021 **, the brain child of Jennifer at the The Domestic Goddess 22.05.2021 **. The theme is inspired by the beautiful Spring weather: Cooks should turn flowers or floral extracts in any shape or form into a sweet treat. Yesterday I made some Dandelion Honey and today I turned it into
Dandelion Honey Sherbet
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Dandelion Honey Sherbet |
| Categories: | Dessert |
| Yield: | 4 Servings |
Ingredients
| 175 | grams | Yoghurt 1,5 % fat | |
| 50 | ml | Danelion honey | |
| 50 | grams | Cream | |
| 1/2 | Sheet Gelatin |
Source
| own creation |
| Edited *RK* 04/21/2007 by | |
| Ulrike Westphal |
Directions
In a metal bowl, which fits into your freezer, mix together yoghurt, cream and dandelion honey. Soak gelatine in cold water for about 10 min. Take the sheet out and squeeze and warm it over low heat until melted. Add a few tablespoon of the yoghurt mixture into the melted gelatine, than fold into the remaining yoghurt mixture. Give the metal bowl into the freezer and stir every 15 minutes until completly frozen about 3 – 4 hours.
To serve drizzle with liquid dandelion honey.
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*www.coconutchutney.org/blog/?p=51 now defunct
** 22.05.2021 http://www.domesticgoddess.ca/; http://www.domesticgoddess.ca/sugar-high-fridays/ no longer available
What a beautiful idea! I have been wondering what to make myself for this event. I adore the sound of dandelion honey sherbert, so refreshing and delicate, I’m sure!
Great Entry!
Thanks for participating! Your entry is inspiring, not only did you make your own dandelion honey, your turned into an utterly magnificient sherbet – simply amazing!
Wow, your sherbet looks so good and creamy! Must be delicious!