Lamb’s lettuce with bacon and

Cracherle times differently

Lamb’s lettuce mousse

Wash the lamb’s lettuce and boil it in salted water for 5 minutes. Rinse in ice water and squeeze well. Puree in a blender together with the cream. Add the cream cheese and mix until homogeneous. Soak gelatin in cold water for 5 minutes, squeeze out and melt in a pot. Remove from heat. Gradually stir in the cream cheese mixture. Season to taste with lemon juice, salt and pepper. Pour into a mold and refrigerate for at least 4 hours.

Bacon sails and bread chips

Fry Hohrücken bacon in a skillet until crispy, weighing it down if necessary so that

the bacon remains smooth. Remove from pan and degrease on paper towels. Slice white bread very thinly, deep fry in fat to make bread chips.

Season with salt.Form dumplings from the lamb’s lettuce mousse with two spoons, place on the bread chips and drape the bacon sails on top. A special surprise for guests!

150 g lamb’s lettuce

50 ml cream

200 g cream cheese

2 sheets of gelatine

1 tablespoon lemon juice

salt and pepper

8 slices

Filigrano bacon

8 slices of white bread