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Almond & Vanilla ice cream with Jerusalem artichoke chips and flowers.
Almond & Vanilla
120 g Jerusalem artichoke
400 ml milk
200 ml cream
Salt, white pepper
Some drops of almond oil
2 tablespoons dried beef (beef jerky) or dried Parma ham (chips)
Nasturtium flowers for decoration
2 scoops of Mövenpick Almond & Vanilla
Blanch the Jerusalem artichoke in steam, covered.
Bring the milk and cream to the boil.
Add the Jerusalem artichoke and blend together.
Season with salt, pepper and almond oil.
Place in a preheated bowl and decorate with the chips and flowers.
Serve with a scoop of Almond & Vanilla ice cream.