Mousse: Boil ham trimmings and finely chopped leek in milk and steep for 10 min. Whisk 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. Place the mixture in the refrigerator for one night.
Ham vinaigrette: Beat all ingredients well with a whisk.
Serve: To serve, cut dumplings from the mousse, place on plate, surround with cooked beans and drizzle with ham vinaigrette.
Our tip: Fresh chives are much more aromatic than dried ones!