2 pears without seeds, cut into thin slices or cubes
200g of fine lima beans
150ml of cold chilled heavy cream
Juice from 1/2 lemon
16 sprigs of chopped chives
1 tablespoon of coarse salt
Salt to taste
Black pepper to taste
2 pears without seeds, cut into thin slices or cubes
200g of fine lima beans
150ml of cold chilled heavy cream
Juice from 1/2 lemon
16 sprigs of chopped chives
1 tablespoon of coarse salt
Salt to taste
Black pepper to taste
Boil the lima beans for 10 minutes, or until they are tender, in 2 liters of water with coarse salt
Drain and cover them with cold water to stop the cooking process
Partly, beat the heavy cream in a bowl
When it's well aerated, add the lemon juice, black pepper, a pinch of salt, and chives without stopping to beat
Reserve in the refrigerator
Drain the lima beans and divide them into four plates
Arrange the pear slices on top and then the chilled cream salad
Finally, sprinkle with a pinch of salt and serve.
