1 plain yogurt
½ lb fat sour cream
1 egg white
2 stalks green onions
3 stalks dill
¼ tsp salt
1 1/4 tsp gelatin, soaked in 2 tbsp warm water
2-3 drops Tabasco sauce
For boiled beans:
1 lb frozen or fresh French green beans
1 pinch lemon peels
6 tbsp bread crumbs
2 tbsp vegetable oil
2 tbsp butter
Salt on taste
To make green mousse, mix sour cream, yogurt, salt, Tabasco sauce, and thinly cut greens together.
Whip the egg white and salt to a mild peak consistency, and then add gelatin, drop by drop, continuing whipping.
Then, add the sour cream mix to the whipped egg white, and mix carefully.
Place this mix into 2 pudding dishes (or just yogurt cans), and let sit in a refrigerator for 2 hours.
Boil beans in salt water with lemon peels and lemon juice.
Then, drain the beans with paper towels.
Stir-fry bread crumbs with a vegetable oil and butter mix.
To serve, place the hot green beans on serving plates, sprinkle with fried bread crumbs, and place the mousse to the side.
Decorate with greens, and serve.