A beautiful starter with a flower garnish set in aspic.
ingredients
serves 4
1 dozen quail eggs
3/4 oz (20 g) aspic jelly powder
2 tbsps white wine
1 x (7oz/200 g) can pimientos
cucumber skin
method
1. Boil eggs for 4 minutes. Drain and cover with cold water.
2. Gently crack the shells with spoon handle, peel.
3. Dissolve aspic powder in 16 fl oz (480 ml) boiling water. Add the wine and allow to cool.
4. Pour a very thin layer of aspic into each of four ramekin dishes. Leave in a cool place to set.
5. Meanwhile, cut small flower shapes from pimientos with a small knife or aspic cutters. Cut very thin strips from cucumber skin for stalks. Dip both into aspic and arrange in a flower pattern in each ramekin. Leave to set.
6. Cover each with 1 tbsp (15 ml) of aspic and set again.
7. Place three eggs in each dish, cover with aspic and allow to set.
8. To serve, dip ramekins in boiling water for a few seconds. Turn out and garnish with watercress and flower shapes cut from remaining pimiento.
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