A bean recipe for every taste:
Boil ham trimmings and finely chopped leek in milk and steep for 10 min. Pass through a sieve and dissolve the soaked and squeezed gelatine leaves in this milk.
Cool and fold in the stiff whipped cream. Season with pepper and maybe a little salt. Put the mixture in the refrigerator for one night.
To serve, cut out dumplings, place on plate and surround with cooked beans, drizzle with ham vinaigrette.
Beat all ingredients well with a whisk.