Aspic

Instructions

1. Put the hocks in a large stockpot, cover with cold water and bring to a boil, then skim carefully.
2. Add the onion, carrot, leek, bay leaves, thyme and peppercorns, then season lightly with salt.
3. Let it simmer gently for 3 hours, skimming from time to time.
4. Strain the stock through a fine sieve and let it cool until lukewarm.
5. Soak the gelatin in cold water, then melt it in 20 cl of the lukewarm stock.
6. Add this mixture to the rest of the stock and adjust the seasoning.
7. Pour a thin layer into a mould, arrange the garnishes, then cover with the remaining stock.
8. Refrigerate for at least 6 hours until fully set.