Ham Jelly

For the Ham Jelly

• 1 l white chicken stock
• 2 ham hocks, chopped
• 10

Place all the ingredients in a pressure cooker. Close the lid, bring up to full pressure and cook for 45 minutes. Take off the heat and allow to cool naturally. Remove the hocks and strip off the meat, these can be used for other dishes.

Strain the liquid through a chinoise and weigh out 500g. Soak the gelatine in cold water for 10 minutes to allow it to rehydrate. Bring the liquid up t