Bean mousse with olive croutons

Name: Bean mousse with olive croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) white beans; 2 Spring onions; 1 Garlic clove; 150 g Whipped cream; 7-10 Tbsp salt, pepper; 25 g Antipasti Tomatoes; 2 stem(s) Basil; 2 TABLESPOONS black olives (without stone); 1 Egg; 100 ml Milk; 2 discs Boxed white bread (à approx. 2 cm thick); 2 TABLESPOONS Oil; 7-10 Tbsp Ice cube

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) white beans
2 Spring onions
1 Garlic clove
150 g Whipped cream
7-10 Tbsp salt, pepper
25 g Antipasti Tomatoes
2 stem(s) Basil
2 TABLESPOONS black olives (without stone)
1 Egg
100 ml Milk
2 discs Boxed white bread (à approx. 2 cm thick)
2 TABLESPOONS Oil
7-10 Tbsp Ice cube

Directions

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
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
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
Bark bread. Cut each slice into 4 strips. Place on a plate. Pour egg milk over it.
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
Serve on the mousse. Serve with croutons.