← All recipes

🍽️ Layered Jelly with Crab Meat and Egg

200 kcal · 30 min · 4 servings

Layered Jelly with Crab Meat and Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak the gelatin in cold water.
  2. 2. Heat the broth together with the lime juice and the anise liqueur.
  3. 3. Squeeze out the soaked gelatin and dissolve it in the warm broth.
  4. 4. Remove the broth from the heat.
  5. 5. Season the broth generously with salt and pepper.
  6. 6. Let the broth cool down.
  7. 7. Wash the peppers.
  8. 8. Remove the seeds and slice the peppers into thin strips.
  9. 9. Distribute the pepper strips among four glasses with a capacity of approx. 300 ml each.
  10. 10. Pour some of the cooled broth over the peppers.
  11. 11. Place the glasses in the refrigerator for at least 30 minutes until the broth is set.
  12. 12. Boil the eggs until hard.
  13. 13. Shock the boiled eggs with cold water.
  14. 14. Peel the eggs.
  15. 15. Halve the eggs.
  16. 16. Finely chop the egg yolks.
  17. 17. Finely chop the egg whites.
  18. 18. Rinse the thyme and parsley under running water.
  19. 19. Shake the herbs dry.
  20. 20. Pluck the leaves from the thyme sprigs.
  21. 21. Finely chop the herbs.
  22. 22. Take the glasses out of the refrigerator.
  23. 23. First, fill the chopped egg yolks into the glasses.
  24. 24. Then, fill the chopped egg whites into the glasses.
  25. 25. Fill the chopped herbs into the glasses.
  26. 26. Pour some of the remaining broth over the filling.
  27. 27. Warm the broth slightly if necessary.
  28. 28. Chill the glasses for another approx. 30 minutes.
  29. 29. Shred the crab meat.
  30. 30. Place the crab meat on the slightly set jelly layer.
  31. 31. Sprinkle the jelly with pink pepper.
  32. 32. Pour the remaining broth over the jelly.
  33. 33. Place the glasses in the refrigerator for at least 3 hours until the jelly is completely set.
  34. 34. Serve the jelly.

Nutrition per serving