Ingredients

Steps

• Boil the broad beans for 2 minutes, drain, and remove their outer skins.
• Place beans in a saucepan with chopped herbs, stock, sugar, salt, and pepper.
• Boil the mixture until the liquid has almost completely evaporated.
• Whisk the egg yolk with 150ml of double cream in a separate bowl.
• Add the cream mixture to the beans and heat gently until thickened without boiling.