Bean mousse with olive croutons

Ingredients

Directions

1. 1

   è To make the bean mousse, rinse the beans cold in a sieve and drain them. Clean and wash the spring onions. Peel the spring onion white and cut into fine rolls. Cut the green part of the onions lengthwise into thin strips and possibly make curls out of them (see tip).

2. 2

   Peel and chop the garlic. Puree the beans, white spring onion rings and garlic. Whip cream until semi-stiff and fold into the puree in streaks. Season to taste with salt and pepper. Chill the bean mousse in four glasses.

3. 3

   For the olive croutons, finely chop the tomatoes. Wash the basil, dab dry and chop the leaves finely. Cut the olives into slices. Whisk egg, milk, tomatoes, basil, olives, a little salt and pepper.

4. 4

   Bark bread. Cut each slice into 4 strips. Place on a plate. Pour egg milk over it.

5. 5

   Heat 2 tablespoons of oil in a frying pan. Fry the bread strips in it first on the underside until golden brown. Turn carefully, press flat a little and fry until crispy on the covered side. Dab onion curls dry.

6. 6

   Serve on the mousse. Serve with croutons.