A classic of grandmother's recipes! the egg in jelly, or aspic, is a refreshing starter, which you can customize at your leisure.
There are as many recipes as grandmothers!
The traditional version calls for a hard-boiled egg and slices of ham. But you can vary the pleasures by changing the cooking of the egg: soft-boiled or poached, with the yolk running when cut, it's a delight!
The ham can also be replaced by strips of salmon.
You can also add other ingredients to your starter: corn kernels, pepper strips, carrot slices, or half a tomato.
For the jelly, the easiest way is to use commercial powdered preparations, it's quick and easy.
Otherwise, you can also prepare a well-flavoured broth, which you will strain and then simply stick to the gelatin.
1 - Ingrédients for 4 persons :
4 fresh eggs
4 slices of ham
1 sachet of jelly powder
Decor: I chose violet flowers, but you can put whatever you want according to your tastes
2 - Préparation :
Prepare the jelly according to the manufacturer's instructions.
Cut the slices of ham into strips the size of your ramekins.
Pour a jelly base into the ramekins, to a thickness of about 1/2 cm. Put in the fridge. Place the decorative elements on the solidified jelly layer. Line the sides of the ramekins with the strips of ham. Place a soft-boiled egg on the jelly, then pour the remaining liquid jelly to the top of the moulds.
Leave to cool for 2 hours.
Then comes the test of unmolding! If your eggs in jelly are not set enough, you risk having your elements separate: the slice of ham on one side, and the jelly in a heap on the egg.
On the contrary, if your jelly is too firm, you risk seeing part of your preparation remaining at the bottom of the ramekin.
Dip the ramekins very briefly in a little hot water. Using a knife blade, slide the knife between the jelly and the side of the ramekin. Turn everything over onto a plate and unmold.
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