Eggs in Tarragon Jelly recipe

Taken from Stephanie Alexander's cookbook and changed a little,

This recipe can be adapted to any herb you like the flavour of, but works best with "soft herbs".

Ingredients:
4 boiled eggs (bantam eggs are ideal)
4 moulds that the eggs fit comforably in.
8 leaves gelatin or suitable quantity of powdered gelatin.
2 cups chicken stock
4 good sprigs of tarragon and some extra sprigs.

Method.

1. Infuse the chicken stock with tarragon by soaking the "poor sprigs" in it for at least an hour.
2. Remove the sprigs and dissolve the gelatin in the stock. Add some finely chopped herbs to the stock if you wish, this is good for milder herbs.
3. Put about a good sprig of tarragon in the bottom of each mould and cover with a cm of stock. Leave to set in fridge.
4. When set place a peeled boiled egg in each mould and carefully fill with the stock.
5. A slice of ham can be placed on the surface of the stock at this point.
6. Leave to set.
7. To turn out dip the moulds in hot water to just melt the outer layer of stock and tip over. Hopefully the jellies will just tip out!

You can use anything for the moulds, egg cups, tea-cups, ramikins, just adjust the volume of stock to fill the moulds.