Sunchoke Pudding with Shaved Parmesan and Bacon

• In a small sauté pan over medium-high heat, add the olive oil and sliced sunchokes. Cook for about 5 minutes, stirring occasionally, without browning. Season lightly with salt and black pepper.
• Add enough whole milk to just cover the sunchokes. Bring to a simmer, reduce heat to medium-low, and cook for 15–20 minutes, until the sunchokes are very tender.
• Strain the sunchokes, reserving the cooking milk. Transfer the sunchokes to a blender and blend until smooth, adding reserved milk a little at a time as needed to help the purée blend smoothly.
• With the blender running, add the Ultra Sperse 3, xanthan gum, and lambda carrageenan. Blend until completely smooth and homogeneous.
• Transfer the pudding to a container and refrigerate until chilled and set, at least 1 hour.
• Preheat fryer or heavy pot of neutral oil to 350°F.
• Fry the reserved paper-thin sunchoke slices until golden brown and crisp, about 1–2 minutes. Remove, drain on paper towels, and season with salt.

To serve, spoon chilled or gently warmed sunchoke pudding onto plates. Finish with crispy sunchokes, crumbled bacon, shaved Parmesan, toasted hazelnuts, and sunflower sprouts. Serve immediately with a glass of Pinot Noir.