Egg Pea Aspic

Ingredients

• 5 hard-boiled eggs
• 200 g frozen peas
• 20 sheets white gelatin (≈45 g)
• 1.5 l clear vegetable broth
• Salt
• ground pepper
• 300 ml sour cream
• chives for serving

Instructions

1. 1.

   Pre‑cool a small Gugelhupf or pudding mold in the refrigerator (or freezer).

2. 2.

   Bring salted water to a boil and cook the peas for about 5 minutes, then drain, shock in cold water and let them drain.

3. 3.

   Soak the gelatin sheets in cold water.

4. 4.

   Peel the eggs; slice one or two into rounds, cut the rest lengthwise into quarters.

5. 5.

   Warm the vegetable broth, season it, dissolve the squeezed gelatin in it and let it cool slightly.

6. 6.

   Thinly pour the chilled broth over the inside of the mold to coat with a fine aspic film.

7. 7.

   Add about two‑thirds of the peas to the bottom of the mold, drizzle with some gelatin broth and chill until set.

8. 8.

   Place several egg quarters upright on the rim, drizzle with gelatin broth, cool and let set.

9. 9.

   Add the remaining upright egg quarters, pour more gelatin broth, cool and set.

10. 10.

    Distribute the remaining peas and egg slices over them, add the rest of the gelatin broth, and return to the refrigerator to firm up.

11. 11.

    Soak the remaining gelatin, dissolve it in 3–4 tbsp hot water, whisk with up to 100 ml broth and sour cream until smooth. Pour this mixture into the mold and let it gel.

12. 12.

    For serving, briefly immerse the mold in hot water, then invert onto a plate and garnish with chives.