Mousse of Black Forest Ham with Bean Salad

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.

Ham vinaigrette:

Beat all ingredients well with a whisk.

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