Egg And Pea Aspic

Preparation:

Preparation: Prepare the jelly according to the instructions indicated on the package itself, let it cool, then make a layer of it on the bottom of four aspic molds, placing them immediately in the freezer so that the jelly solidifies quickly. Then remove the molds from the freezer and make a layer of peas on the jelly, previously cooked in boiling salted water. On top of the peas, place a slice of ham cut according to the dimensions of the mold, and lay the hard-boiled egg cut in half on top. Make sure that a border of about half a centimeter remains free all around each mould, into which the jelly will have to penetrate. Then fill the molds with the remaining gelatin, so that it also covers the surface of the eggs, and leave the molds to cool in the refrigerator for at least 2 hours. When serving, be careful to immerse the molds in hot water for a moment: this operation will facilitate the extraction of the aspic from the moulds.