6 eggs, hard-boiled 1litre/1 3⁄4pints gelatine
6-7 slices cooked ham 50 g/2 oz capers, drained and rinsed
12 black olives salt and pepper


1.Shell the eggs and halve crossways. Dissolve the gelatine in 1 litre/1 3/4 pints water according to the packet instructions, leave to cool slightly, then pour a thin layer on to the base of a serving dish and chill in the refrigerator until set.
2.Using a biscuit cutter or the rim of a glass, cut out 24 rounds of ham a little larger than the maximum diameter of the eggs.
3.Place 12 ham rounds on the layer of set gelatine. Cut the tip off each half-egg so that it stands upright and place one on each ham round.
4.Garnish each egg yolk with capers, a pinch of pepper and an olive and cover with another ham round. Pour the remaining gelatine over the eggs and chill in the refrigerator until set. Remove from the refrigerator 15 minutes before serving.

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