1. Blanch the beans for 1 minute in a saucepan of boiling, salted water.
2. Drain and rinse under cold water to keep them green.
3. Pour back into the saucepan and add the cream.
4. Cook, covered, over a low heat for about 10 minutes until tender.
5. Add half the cheese and pepper to taste and mix gently.
6. Arrange the beans on a platter, sprinkle with the remaining cheese and serve.