Prep
30 minCook
15 minReady In
6 h 45 minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 300 g broccoli florets | |
| 1/2 red bell pepper | |
| 6 eggs | |
| 30 cl of strong chicken stock | |
| 4 gelatine leaves (8 g) | |
| 1 tsp. coffee of pink berries | |
| Salt |
| 1. | Chill six large ramekins. Cook the eggs for 6 minutes in boiling water. Refresh, peel and chill. Cook the broccoli in boiling salted water for 4 to 5 minutes, then the diced bell pepper for 2 to 3 minutes. Drain them. |
| 2. | Plunge the gelatine into cold water for 5 minutes. Bring the broth to a boil. Remove from heat and melt the gelatin. Let cool. Pour a layer of jelly into ramekins. Tilt them in all directions and put them back in the fridge to firm up the jelly. |
| 3. | Line the edge of the ramekins with broccoli, head down, put the eggs in the the center. Add the bell pepper and the pink berries. Pour the jelly. Cover and put in the fridge 6 h. Turn out onto a plate, serve with a herb and pink berry vinaigrette. |
| 4. | Our advice: Slightly cut the base of the eggs to stabilize them in the ramekins |
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