Haricot cream

11 September 2006
Haricot cream

(serves four)

400g fresh white cocoa beans
4 eggs
80g fresh walnuts
200ml single cream
1 carrot
1 celery stick
½ onion
1 clove
1 bouquet garni

Peel the carrots and onion. In a large dish, place the beans, carrots and onions pierced with the clove, the celery stick and bouquet garnis. Leave to cook slowly for one hour and 15 minutes. The beans should be well cooked.

When cooking is finished, strain the beans properly (saving the juice). Add a little of the juice back to the beans. Add the cream, sieve and season well. Bring a large pan of water and vinegar to the boil.

Break the first egg into a ramekin, pour into the water and poach for two minutes. When almost cooked, gently remove with a spoon and do the same with the three remaining eggs.

Put an egg into each bowl and pour the cream over the top with crushed walnut.

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