Aspic with Quail Egg, Ham, Olives and Peppers
Peel onion and carrot and chop finely. In a pan, heat wine, 400 ml (approximately 1 cup) water, onions, carrots, juniper, pepper and bay and bring to a boil. Reduce heat and simmer for about 10 minutes.
Cook quail eggs in boiling water for about 5 minutes until hard-boiled. Rinse in cold water and peel and halve. Rinse peppers and cut into quarters and peel skin with a vegetable peeler. Cut skinless pepper into small pieces. Cut ham into small pieces. Drain olives and pat dry and fill 4 ramekins with cress, ham, peppers and eggs.
Pour onion and carrot mixture through a sieve and collect broth. Let broth simmer until about 350 ml (approximately 12 ounces) and season with salt and vinegar. Remove from heat. Soak gelatin in cold water until softened, about 10 minutes, and squeeze out excess water from gelatin. Stir gelatin into warm broth until dissolved. Pour broth over ham and vegetables in the molds and fill to the brim, making sure that no pieces touch the bottom or sides of mold or protrude from the top. Refrigerate for at least 3 hours or unti set.
Before serving, dip molds in hot water briefly and invert aspic on a plate.