Slice and toast the almond kernels. Mix the sweet cider, juice of one lemon and pear syrup and stir until smooth. Add the whipped cream mixed with the chopped mint. Grate the Jerusalem artichokes and apples with a coarse grater into the cream mixture, stirring repeatedly so that nothing turns brown.
Pour into pretty glasses, garnish with the orange fillets and garnish with the toasted almond kernels.
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