Summary

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

1. Briefly fry the 3 bacon slices in a coated pan. They should still be soft and the fat should leak out a little.
2. 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.
3. Season the milkshake with the black pepper, sea salt and nutmeg.
4. Fry the bacon slices very crispy in a coated pan.
5. Pour the shake into glasses and garnish with the bacon sail.
6. 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.
7. Alternatively, a cap made of milk foam can be put on.
8. The dish can be prepared one day in advance. The bacon should be fried fresh.