Aspic of eggs and peas

Prepare gelatin according to the instructions on the package itself, let it cool, then make a layer on the bottom of four molds from aspic, putting them immediately in the freezer so that the jelly solidifies quickly.

Then remove the molds from the freezer and take on a layer of gelatine, previously cooked peas in boiling salted water.

Over pea put a slice of ham cut according to the size of the print, and on this place the boiled egg cut in half.

Make sure all around each mold free remains a border of about half a centimetre, which will penetrate the gelatin.

Then fill the molds with the remaining gelatin, in such a way that it covers the surface of the eggs and let cool the molds in the refrigerator for at least 2 hours.

At the time of going to the table, use the foresight to dip the molds briefly in hot water: this operation will facilitate the extraction of aspic from the molds.