Jerusalem Artichoke – Milkshake with Bacon Sail
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g Jerusalem artichoke
- 3 slices bacon
- 400 ml milk
- 100 ml cream
- Black pepper from the mill
- sea-salt
- 1 pinch (s) nutmeg
- 8 slices bacon
Print Recipe
Pin Recipe Instructions
- Briefly fry the 3 bacon slices in a coated pan. They should still be soft and the fat should leak out a little.
- Peel the Jerusalem artichoke and dice it very finely. Cook in the milk and cream with the fried bacon slices until soft. Puree very finely with the hand blender.
- Season the milkshake with the black pepper, sea salt and nutmeg.
- Fry the bacon slices very crispy in a coated pan.
- Pour the shake into glasses and garnish with the bacon sail.
- The shake can be served cold or warm. With the warm version, it is nicer to foam it up well again with the hand blender and, if necessary, to add a little soy lecithin.
- Alternatively, a cap made of milk foam can be put on.
- The dish can be prepared one day in advance. The bacon should be fried fresh.
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