Butter Bean Ramekins

100 g/4 oz dried butter beans, soaked in cold water overnight
25 g/1 oz polyunsaturated margarine
225 g/8 oz leeks, trimmed, washed and finely
chopped
2 cloves garlic, peeled and crushed
1 bunch watercress, rinsed and roughly chopped
3 egg whites
salt
freshly ground black pepper
generous pinch of mace
6 tablespoons double cream
6 tablespoons low-fat yogurt
watercress sprigs, to garnish

Grease 4 ramekins with a little oil.

Drain the butter beans and place in a large pan with fresh water. Bring to the boil and cook for 40 minutes. Drain and dry on kitchen paper.

Melt the margarine in a pan and fry the leek and garlic until cooked but not brown. Place the beans, leek mixture and watercress in a food processor and blend until smooth. Add the egg white and continue to blend until absolutely smooth. Season with salt, pepper and mace. With the machine running, pour in the cream and yogurt. Do not process for more than 20 seconds.

Spoon the mixture into the prepared ramekins. Cover each with foil or cling film and place in a steamer. Cover with a tight-fitting lid and steam the ramekins over boiling water for 35 minutes.

To serve, turn the mousses on to 4 individual serving plates and garnish with small sprigs of watercress.

SERVES 4