Layered Gelée with Lobster Meat and Egg

Ingredients

• 6 sheets gelatin
• 450 g vegetable broth
• 1 Lime (juice)
• 1 tbsp anisette (e.g., Pernod)
• Salt
• pepper (ground)
• 4 mild pepperoni peppers
• 6 Eggs
• 5 sprigs thyme
• 1 handful parsley
• 250 g lobster meat
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Soak the gelatin in cold water. Heat the broth with lime juice and anisette. Dissolve the strained gelatin into it, remove from heat and season strongly with salt and pepper. Let cool.

2. 2.

   Wash, trim, and slice the pepperoni peppers into fine strips. Distribute them among 4 glasses (≈300 ml each) and pour a little broth over them. Chill in refrigerator for at least 30 min to set.

3. 3.

   Meanwhile hard‑boil the eggs, shock, peel, and halve them. Chop yolks and whites separately. Rinse thyme and parsley, dry, strip leaves, and finely chop. Remove glasses from fridge, fill first with yolk, then white, then herbs. Pour a little broth (warm gently if needed) over and chill another ~30 min.

4. 4.

   Break the lobster meat into pieces and place on top of the slightly set gelée layer. Sprinkle pink peppercorns and pour remaining broth over. Chill in refrigerator for at least 3 h to set completely, then serve.