How to decorate aspic. The royal dish is jellied meat: we learn from the photo how to properly cook and decorate so that the dish turns out to be truly royal

Or aspic are almost obligatory "guests" at every solemn feast. Everyone loves them, from young to old, so on the eve of the holidays the kitchen always smells appetizingly of fragrant broth, and the hostess is thinking hard about how to decorate aspic. It is clear that the dish will be eaten without additional tricks. But every culinary specialist wants his masterpiece to be not only tasty, but also beautiful.

Best Recipe

Before decorating the jellied meat, it must be cooked. Each cook has his own ideas of what should be included in the basis. However, most of them agree that the most delicious jelly is obtained from a broth cooked from several types of meat. For him, they take veal legs, chicken giblets or wings and a piece of lean pork. If using this recipe for the first time, lay the ingredients in equal proportions. Later, you can change the ratio in favor of one of the components.

The preparation of jelly begins with boiling beef, it takes longer to cook than other types of meat. Pour the legs with cold water and bring to a boil over a not very strong fire. After about forty minutes, pork is added to the pan, and after another half an hour, chicken. Of the additional components in the preparation of jelly, whole onions and carrots, lavrushka and allspice peas are used. A sign of the readiness of the base for jelly is the ideal softness of the meat.

Aspic secrets

The transparency of the broth is the main thing in the preparation of jellied dishes, since it makes no sense to decorate the jelly, which turned out to be cloudy, because the original inclusions simply will not be visible. Achieving transparency is not difficult, you just need to know a few subtleties.

If the meat was frozen before cooking the jelly, it should not be immediately put into action. First, it must completely thaw, and naturally. Then the base is washed and only after that it is sent to the stove.

To obtain a light and clean broth, the first water after boiling must be drained.

It is impossible to stir the broth during cooking, and the boil should be quiet. The foam is constantly removed - it is she who is the main "turbidizer" of the jelly. Ready broth must be filtered.

Some cooks, in order to ensure the transparency of the meat broth, throw a small pinch of citric acid into the broth before boiling it.

Decor Products

Do not be shy before the upcoming decoration, as decorating aspic is very interesting, exciting and fun. No restrictions - except for the compatibility of products with jelly. Firstly, you do not need to introduce too much variety into the decoration. A dozen different flavors will “beat” the charm of the dish itself. Second, avoid foods that are too strong in their own flavor - for the same reason.

Different products are sometimes used to decorate jelly and fish aspic. So, slices of lime and lemon are very in harmony with the latter. And in the decoration of jelly, they are used mainly in the case when pork was used for the broth.

Gherkins with capers allow you to create almost artistic paintings from aspic. Rings and strips of sweet pepper look very interesting in the design. Almost no decor is complete without the participation of greenery, most often used with twigs, but sometimes chopped. Canned corn, peas, variegated beans, olives and olives, cranberries and pomegranate seeds add showiness to jelly. And most importantly, all these products only shade and complement the taste of the jelly itself.

How to make chamomile from an egg?

Many people decorate their culinary creations with boiled eggs. However, decorators usually limit themselves to cutting eggs into circles, which are artistically laid out in bowls. Such a decision also has the right to exist. But a dish decorated with chamomile carved from an egg will look much more appetizing.

First, it is boiled hard-boiled, but not longer than five minutes. So the yolk will remain bright and will not acquire a blue border. After cooling, the egg is peeled, and the cook is armed with a short knife with a narrow tip.

You need to step back a little from any of the ends of the egg and cut out the petals with smooth, not too deep and wavy movements. When the incision closes, the workpiece is slightly pressed down, and the chamomile is removed from the rest of the egg. The second can be cut from its other end. The leftovers are put either in some kind of salad or other decorations. The middle of the flowers can be made from grated yolk.

Carrots in the studio!

A bright and sunny root crop is also often used to decorate aspic. Because to decorate aspic with carrots means to add catchiness and seductiveness to it. Usually, the housewives cut the boiled vegetable into circles. Especially diligent ones form stars or depict a pattern of stripes.

But, since the conversation has already turned to the flower theme, let's consider how to build a lush rose from a primitive root crop - an ideal decoration for jelly and aspic.

First, the carrot is boiled, and separately from the dish to be decorated, since it must be cooked unpeeled. In a cooled and skinless form, the vegetable is cut as thin as possible. The circles are immersed in a weak salt solution for half an hour - this step preserves their bright color and makes the rings more flexible and less brittle. At the next stage, the blanks are dried on napkins until they almost completely get rid of moisture. Then the "petals" are twisted into a kind of roll. Outside, circles of a larger diameter are placed with its gradual decrease towards the center. The bottom of the bundle is fastened with a toothpick, after which the carrot circles are bent outward until a charming rosette is obtained.

The best decoration of jellied meat for the New Year

The main holiday of the year can be safely considered a failure if aspic is not put on the table. And even if it is, but it looks everyday, there remains some inner dissatisfaction. Delicious jelly must also remind you of the reason for the holiday. The most striking reminder will be the design of the dish in the form of a Christmas tree.

It is clear that not everyone can find the appropriate forms. And it's not certain that there will be one. However, you can easily achieve the desired effect by making a layout yourself.

We take a dish of sufficient size and ordinary foil for baking. We fold it in several layers so that the layer is strong enough. From the foil strip we lay out the silhouette of the Christmas tree. For greater isolation, we knead the most primitive and sticky dough, without caring about its taste. With this "plasticine" we fix the sides on the outside of the plate.

Now we lay out the meat components inside the contour and fill it with a well-cooled broth. When the jelly finally "grabs", we clean off the dough, remove the sides and decorate our Christmas tree. Across it, we “draw” garlands with chopped pickles or peas. The lanterns on them will be pomegranate seeds, cranberries, canned corn. Not a single gourmet can resist such a temptation!

inspirational patterns

If you do not believe in your artistic abilities and do not know how to serve jelly, decoration can be made simple, but no less beautiful. Boil the eggs, separate the proteins from the yolks and rub them separately. We perform the same manipulation in a separate saucer with boiled carrots. Now we put the meat in the container chosen for the jelly and scatter the decorating material over it - in stripes, zigzags, circles, as it pleases. Lastly, add the broth. This must be done carefully, along the walls, so as not to blur the patterns.

Portion jelly

To preserve the beauty of the dish on the table, during its use, housewives use molds - then the dish will not suffer from cutting. Even the dishes in which you bake cupcakes are suitable. Carrot stars and canned peas are placed at the bottom. Between them, you can lay small sprigs of dill or parsley. The decor is pressed down with meat pieces and poured with broth. After complete solidification, the jelly is removed from the molds: neat and appetizing pyramids are obtained. To simplify the extraction, you can lower the mold into hot water for a second (naturally, so that it does not flood inside). And for "bedding" you can use lettuce leaves.

Big but original

If you don’t know how many guests are planned, or if you don’t have time to mess around with portioned jelly, you can make it no less beautiful, but for everyone. Instead of a regular bowl, use the plastic lid from the packaging in which the cakes are sold. They have such longitudinal hollows into which carrot sticks can be laid. At the bottom, a composition is created using any materials at hand. Particularly successful will be those in which dill sprigs, bright bell pepper rings and corn participate. After removing the jelly from the container, you get a pretty turret decorated on all sides.

Layered grace

We are used to seeing only desserts in color. However, this idea is great for decorating aspic. Especially poured into rings or molds. In this case, since there is a turning over, the bottom layer is made decorating. Of course, unsweetened, based on a broth with gelatin, where cream is added (if the layer is conceived in a matte version) or food coloring, if you want to maintain transparency.

The next layer is laid only after the final solidification of the first. It will be meat, preferably accompanied by bright vegetables or herbs. The broth is poured last, and it has cooled well so that it does not melt the first layer and blur its boundaries.

After removing jellied meat from molds or rings, the top of each of them can be additionally decorated with slices of pickled cucumbers, olives, canned corn - depending on what idea was embodied in the decor.

We continue the theme of cooking and enrich ourselves with knowledge on decorating the festive table with the following dish: Aspic (jellied) from pork legs.

The preparation of such an appetizing and tasty dish is achieved using different recipes with many combinations of the constituent parts of the meat.

The taste of the food will depend on the products and culinary talent, and the aesthetic side will depend only on your imagination. Aspic is prepared simply and it is necessary to decorate it: carrots, herbs, peas, cucumber, lemon.

How to cook delicious jelly (jellied meat) only from pork

Meet the tasty and healthy jelly from pork - from pork legs and part of the pig's head. There is meat in the pig's head.

We will need:

Pork legs - 2 pcs.
Pork head - 1/4 part
Carrot - 1 pc.
Onion - 3 pcs.
Garlic - 5 cloves
Salt, black peppercorns, bay leaf

Cooking

We scrape with a knife and part of the pig's head with a knife from excess debris and wash thoroughly under running water.

2. Put the meat of the head and pork legs in a cauldron and pour in water so that it covers the contents.

3. Put the cauldron on the fire and bring the water to a boil. As soon as the water begins to boil and dirty foam appears, pour it into the sink. We wash all parts of the contents under running cold water and put them back in a clean cauldron.

4. Pour water into the cauldron, put carrots and onions, put on a strong fire. After boiling, remove the foam and cook for 3 - 3.5 hours.

If during the cooking of the broth the foam sinks to the bottom, you need to pour a glass of cold water into it. The foam will rise to the surface and can be removed.

After an hour has passed, add salt to taste, bay leaf 4-5 pcs. and black pepper (in the palm of your hand).

5. After the allotted time, we take out the meat and see - it moves away from the bones well. We take out the onion and we do not need it. We take out the carrots and we need it for decoration.

6. Strain the broth through a small colander.

7. Parts of the bones, parts of the onion, bay leaf and pepper remained in the colander. We remove them and we do not need them.

Strained broth once again needs to be brought to a boil and once again remove the foam and then turn off the heat.

8. We are engaged in pieces of meat. Cut and remove the skin and bones. We select clean pieces of meat and disassemble them into small pieces.

aspic decoration

9. We pass the garlic through a garlic press, cut the carrots into beautiful pieces to decorate (decor) the bottom of the dishes, in which we will place the jelly (jellied meat).

10. Here is an example of how you can cut carrots to decorate aspic.

11. Another example of how to decorate the bottom of the dish with carrots and green parsley leaves. Do this and the jelly will have a very beautiful surface when you turn it upside down.

12. After the bottom of the two dishes is decorated, you can lay out the pieces of meat.

13. Put crushed garlic in the broth and stir. When the pieces of meat are laid on top of the decor, carefully pour the broth.

14. The molds are completely filled with broth and we leave it to cool to room temperature. Then put the molds in the refrigerator overnight.

15. In the morning we take out the molds and see that the contents are well frozen. You can remove the top layer of fat or leave it (at your discretion).

16. With a spatula, we separate the jelly (jellied) from the walls of the mold.

17. Then we close the top with a plate and turn it upside down - the contents are well separated from the form and here it is in front of you in all its glory.

18. And now we will try. We cut off a piece of aspic and see that there is meat and the broth is well frozen. Delicious!

Aspic (jellied) from pork leg, pork knuckle and chicken

Aspic from a different composition of meat has a more delicate taste and an emotionally mysterious look.

We will need:

Pork leg - 1 pc.
Pork knuckle - 1 pc.
Chicken - 1 pc.
Onion - 1 pc.
Salt, garlic, bay leaf

Cooking

We divide the chicken into two parts so that it fits well into the pan. We also put the pork leg and pork knuckle in the pan. Pour water, put on a strong fire and bring to a boil. We remove the dirty foam completely.
Then we reduce the fire, put the onion and bay leaf.
Cook on low heat for 6 hours under a covered lid.

4. 1 hour before the end, add salt to taste.

5. Then we take out the meat, separate the meat from the bones, disassemble it into small pieces and arrange it on plates.

6. Put the garlic passed through the garlic press into the hot broth, stir. Pour the broth over the meat through a sieve.

7. Molds with meat are filled with broth and we just have to cool them.

8. We remove the cooled contents to room temperature overnight in the refrigerator. In the morning, he will already have another corresponding name “jelly (jellied)”.

How to cook jelly from pork legs and beef at home - video recipe

The video recipe is prepared by a man and, as you can see, there is a lot of meat, this is the desire of the author.

Jellied "Royal Hunt" from pork and beef offal (legs, heads, lips)

Required:

1 kg offal (pork and beef legs, parts of the head, lips)
2 liters of water
1 carrot
parsley root
1 bulb
2 bay leaves
5 - 6 peppercorns, salt

Cooking method:

If necessary, the by-products should be singeed over a non-smoking flame, and then poured with cold water.
After 3 hours, cut them into pieces, rinse thoroughly, put in a saucepan and cover with cold water. Put the pan on the fire for 5 - 6 hours.
An hour before the end of cooking, add carrots, parsley root, onion, bay leaf, salt and pepper here.
When the broth is ready, remove it from the heat and let it stand for 30 minutes, skimming off the fat and bay leaf.
Then the meat must be separated from the bones, finely chopped or passed through a meat grinder.
Strain the broth, pour over the meat and boil again. You can add finely crushed garlic.
Now pour the jelly (jellied) into molds and place in a cold place. When it hardens, decorate it with slices of hard-boiled eggs and put it back in a cold place for the final solidification.

In order for the jelly to be transparent, it must be cooked over low heat, avoiding a violent boil.

Grated horseradish with vinegar, mustard, pickles, sauerkraut or pickled cabbage are served with jelly.

Aspic of pork legs, pickles, filled with broth with vinegar

We will need:

1 kg pork legs (add 1 veal leg if possible)
2 liters of water
2 carrots
2 pickles
Salt, onion, bay leaf, roots, celery, vinegar

Cooking method:

Carefully treat the legs and put them in cold water.
Add the roots, carrots and cook over low heat until the meat is tender (about 2 hours). Do not let it boil too much, as this will evaporate the liquid and the broth will become cloudy and gray.

To make the broth look more appetizing, dip an unpeeled onion into it.

3. Separate the finished meat from the bones, chop, mix with pieces of cucumber, put in a dish or molds, pour the broth strained and seasoned with vinegar. Cool down.

Garnish with lemon wedges and herbs before serving.

Jellied "Three Little Pigs" - a simple and tasty recipe for aspic with raw eggs

We will need:

Pig legs and pig head
2 raw eggs
Bay leaf, pepper and salt to taste

Cooking method

Peel the legs and head, put in a saucepan, cover with water, add salt, bay leaf, pepper to taste and cook until the meat is freely separated from the bones.
Then clean the meat from the bones and cut it not very finely, and cool the broth a little and, stirring with 1-2 raw eggs, let it boil 1-2 times and strain.
After that, stir with chopped meat and pour into a mold.
Cool the contents to room temperature and refrigerate until thickened for several hours.

We take out the finished jelly (jellied meat) from the refrigerator and eat with any seasonings or mustard.

Recipe for jelly from pork legs, pig's head with ears (without brains) and grape wine with vinegar

Would need:

Pork legs
Pig head with ears (no brains)
0.8 liters of white grape wine
0.8 liters of water
2 tbsp. tablespoons of vinegar
8 bulbs
1 boiled carrot
2 hard boiled eggs
4 cloves, cinnamon (dried black seedless grapes)

Cooking

Boil well-cleaned and washed legs and head in water for 15 minutes, then cool, transfer to a cauldron, pour in wine, vinegar, water, put onions, cloves, put on low heat and simmer under a lid.
Put the cinnamon in the form, in some places put slices of fresh lemon, cloves, slices of hard-boiled eggs, carved figures from boiled carrots.
Put the meat, cut into pieces, and pour strained broth. Leave to cool.

Here you will get such a beautifully decorated jelly (jellied meat).

Aspic "Spicy legs" of pork legs and carrots

Would need:

1 kg pork legs
1 carrot
1 parsley stem
1 bulb
Salt, pepper, bay leaf

Cooking

Remove the hooves from the scorched pork legs, cut them lengthwise, fill with water for 2-3 hours, rinse, let it boil over high heat.

To obtain a clear broth, it must be cooked with onions and aromatic roots: carrots, parsley, celery, parsnips, after frying them in a pan without fat.

2. Then add the peeled parsley, onion, bay leaf, peppercorns, salt and cook at a low boil until the legs are fully cooked.

3. After that, separate the meat from the bones, strain the broth, removing fat from it, pour the meat over it and let it boil for another 5-7 minutes. Then pour into special molds and refrigerate.

4. Decorate the jelly as you wish. Serve sour cream sauce with grated horseradish to the finished dish.

Jellied pork legs, pork and chicken in a slow cooker - video

The general conclusion is this: jelly (jellied) is a hearty dish for people who want to eat deliciously.

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Kholodets has been cooked in Russia for several centuries and is considered royal food. Until now, on New Year's holidays, you will find it on any balcony of the country. People's love is well deserved: if the jelly is cooked correctly, it is a very tasty and healthy treat.

We are in website we have prepared for you an excellent recipe for a delicious jelly with a beautiful presentation. There are still three weeks before the holidays - there is time to work out.

You will need:

2 pork legs (with hoof)
1 pork shank
1 kg beef brisket
1 carrot
1 bulb
1 parsley root
1 head of garlic
salt, bay leaf, peppercorns
3 eggs
1 tsp rock salt

1. Soak the meat

Pour the meat with water and soak for 2-3 hours. It's best to leave it overnight. Do not neglect this step: soaking will free the meat from clotted blood, soften the skin. After that, we scrape the hooves with a knife, cut the brisket. The size of the pieces is unprincipled.

2. Remove foam carefully

We put the meat components in a saucepan, fill it with water so that it is 5–7 cm above the level of the meat. Put on fire, bring to a boil. Don't miss this moment! Abundant foaming will begin, which will stop after 5 minutes. During this time, regularly remove the foam with a spoon.
We reduce the fire to the very minimum, the liquid should not boil. Let it cook for 4-5 hours. Stir occasionally, but do not add water.

3. Give an attractive color

After that, add to the broth peas of black and allspice, bay leaf, salt, unpeeled vegetables: carrots, onions, parsley root. Onion peel will give a golden color to the future dish. Cook for another 1-1.5 hours.

We turn off the fire, select all the meat with a slotted spoon, filter the broth through a clean cloth, and discard the vegetables. When the meat has cooled, separate it from the bones with your hands. Pass the garlic through a press, mix with meat.

4. Remove excess fat

At this stage, you can remove excess fat from the broth. This is easy to do with a paper towel: drop it on the surface of the broth and immediately lift it up. You need to repeat the manipulation several times with clean napkins. Salt and pepper again to taste.
Boil the eggs, peel and cut into halves.

5. Serve beautifully

To serve aspic in an original way, prepare suitable small molds (silicone for muffins are suitable). At the bottom of each mold we lay half an egg, then a layer of chopped meat. Fill with liquid and put in the refrigerator for several hours until it hardens. It is better to cook the jelly the day before so that it stands in the cold all night.

A festive feast always amazes with the variety and beautiful presentation of dishes, and we are constantly looking for creative ideas for decorating them. In this matter, special attention should be paid to jelly, because a well-thought-out idea on how to decorate aspic can turn into a real work of art. There is a vast base for artistic experiments here, because the flight of fancy is truly limitless, but we still want to offer several options.

Decor Products

Making jellied dishes is an incredibly exciting activity, despite the fact that it takes quite a lot of time for all this cooking. But how nice it is to receive compliments from guests for their efforts in the kitchen. Therefore, we arm ourselves with ideas, and, most importantly, with the necessary products, and begin to sculpt beauty.

For fish aspic, beautifully decorated slices of lemon and lime are an excellent option for decoration. The contrast of yellow and green always looks impressive, and in the company with the gifts of the seas and oceans, this citrus tandem will become irresistible at all.

Seafood looks very beautiful in fish jelly: baby octopuses, shrimps, shining eggs. But it is also not forbidden to dilute the marine fauna with terrestrial flora, but on the contrary, it is welcomed.

You can safely add capers and gherkins to the aspic, the general appearance of the dish will only benefit from this.

A riot of colors and brightness of color will bring multi-colored vegetables to a gelatinous snack, even from fish, even from meat. Boiled carrots, for example, are the most favorite decorative material for all hostesses.

However, from onions and greens, colored bell peppers, yellow, black and red tomatoes, cucumbers and various greens, you can create truly incredible pictures from ordinary patterns and colors to complex landscape compositions.

Green peas with sunny corn, variegated beans, olives, pomegranate seeds and cranberries, which also play an important aesthetic role in all this splendor, will immediately come to the rescue.

Natural motifs under a layer of transparent meat or fish jelly also delight the eyes of eaters. Mushrooms and basil leaves can create a real autumn painting on the table.

Well, as without boiled eggs, this product can be safely attributed to the main artistic element. Lilies, chrysanthemums and daisies, swans and other beautiful figurines are easy to make from pliable protein, but such a decoration of the crown New Year's snack dish will look simply stunning on the table.

Technology for decorating jellied dishes

Well, if we figured out the selection of products for decor, now it's time to discuss all the subtleties and secrets of a beautiful serving of jelly.

Transparency

Firstly, the main trump card of a beautiful aspic lies in the transparency of the broth. If the broth is crystal clear, then any, even the simplest decor of the dish will look amazing.

Muddy jelly, on the contrary, threatens to spoil even the most scrupulously and artistically ideally composed “herbarium”.

Utensils for aspic

Secondly, you should decide in advance which type of serving of gelatinous snacks is preferable for you. For example, at an official reception, portioned aspics served in separate glasses or bowls are very effective.

In the circle of the family or close circle, you can limit yourself to a common dish. It depends on this what design you should choose for a snack.

Matte or colored decoration

We are all used to seeing multi-layered colored fruit jelly for dessert, however, this decoration technique is also in great demand with respect to fish and meat aspic.

Often, a two-layer filling is used for such a decoration: 1 main layer is broth with meat and vegetables, the 2nd layer is decorating, with the addition of cream or food coloring of any shade to the broth.

To make such an original jelly, you must first pour 1 layer of broth with gelatin dissolved in it, and only after it has solidified can we pour the next layer on top.

The sequence of pouring the colored broth completely depends on your imagination, but if the intention is to remove the jelly before serving from the mold, then the bottom layer is best done in color or matte (creamy).

The design of one large jellied meat does not imply its subsequent removal from the mold and is served, as a rule, in a large container. There are an incredible number of decoration options for such an aspic.

You can simply put the meat on the bottom of the plate, pour it with a small amount of broth and leave to cool in the cold. After that, on top of the frozen jelly, we steal any combination of vegetables, eggs or herbs you like, and then carefully pour the rest of the broth.

Making aspic from the language "swans in the pond"

In this case, we will decorate the jelly after it has solidified. Therefore, having laid out neatly sliced \u200b\u200bslices of boiled tongue at the bottom of the container, fill everything with broth with gelatin and send it to harden. Well, after 4 hours you can proceed to the direct decoration of the dish.

Ingredients

Boiled eggs - 4 pcs.;
Onion head - 1 small piece;
Boiled carrots - 1 pc.;
Black peppercorns - 4 pcs.;
Dill and parsley - 1 bunch;
Basil - 4 leaves;
Garlic arrows or wild garlic - 10 pcs.
Dough - 50-100 g;
Ground coffee - 2-3 tsp;

reeds

We make reeds. We stick pieces of dough on the ends of 6 garlic arrows no more than 10 cm long, after which we roll them in coffee so that the dough turns brown and looks like a reed.

lilies

Now let's make lilies. We cut the onion head in half across and cut out the corners from each half, making a flower.

After that, we turn the onion layers around the axis, giving the product the shape of a lily. And in the center of this beauty we lay out thin and short carrot sticks - lily stamens.

Swans

Well, the next step we will have swans. In 2 boiled eggs, we cut off the protein a little on one side for stability. We cut out the tail from the cut, and cut off the barrels from the other two eggs - these will be the wings of swans.

After that, we attach the part to the “body” with toothpicks. We make paws and a beak from boiled carrots, and eyes from black peppercorns.

Putting together the composition

Now you can collect landscape composition. On one side of the dish with aspic tongue, lay out the chopped dill and parsley as an herb.

We also stick reeds and the remaining garlic arrows there. We put swans nearby, and a little further onion lilies with basil leaves.

And here is the result.

Decoration "Peacock"

There is another no less spectacular, but easier to perform option, how to make aspic from the tongue with the involvement of "egg birds". In this case, the picture from the aspic can be called "Peacocks". For decoration, you only need a couple of eggs, a few pitted olives and green onion feathers.

It is necessary to spread the slices of the boiled tongue on the bottom of the dish in the form of a peacock's tail, after which we lay out slices of chopped olives on top of each of them.
Next, beautifully lay out the green onions between the meat pieces. Greens should be positioned so that the sharp tips rush up.
Well, at the base of the whole structure we lay out three bird figurines cut from egg white sidewalls. We form the nose from boiled carrots, the eyes are pieces of olives.
We decorate the bottom of the dish with curly parsley and after that very carefully pour everything with the broth mixed with gelatin. After solidification, this treat will become the main decoration of the table.

Fish aspic

Recently, smart housewives have adapted silicone molds for muffins and jelly for this task. And it is worth noting that a dish prepared using such forms looks simply incomparable.

However, special containers made of silicone or ceramics are now being produced for jellied meat. Decorating fish aspic today is not a difficult task if the house has such a special form. But how can you bring a special charm to the dish?

For example, you can cook a colored jelly fish with an abundance of vegetables and a lemon scallop.

To do this, put thin slices of lemon and green olives on the bottom of the mold.
After that, we separately chop the fish fillet, red, yellow and green bell peppers, a little tomato and pickled cucumber, and then mix it all with gelatinous fish broth and pour it into a mold.

After solidification, we will get a magical and tasty jellied fish.

If there is no form

However, if the house does not have such a lifesaver as the original mold, then you can simply put neatly chopped fish slices on the bottom of a transparent container and pour them with a small layer of broth.

After hardening, we spread greens, pepper mugs or peeled and boiled shrimp, octopuses on the walls of the container, in general, we create beauty of our own free will, and then fill everything with the rest of the broth.

The fish aspic looks very nice in portioned containers, such as glasses, ice cream makers, wine glasses, glasses. And most importantly, it's practical, because guests don't have to feel awkward stretching across the table in the hope of getting their share of yummy.

Pig out of a bottle

In addition to silicone and ceramic fish, you can often see quite funny and cute piglets on sale. Already in such molds, the decoration of jellied meat will become truly a masterpiece.

But even in the absence of a uniform kitchen assistant, a pig can be made from such handy tools as an ordinary plastic bottle.

For example, if you pour gelatin broth with chopped meat and a pre-thought-out vegetable decor into a bottle, and after the jelly has solidified, carefully cut the plastic and take the snack into the light, then using simple manipulations you can make a cute pig.

We just have to decorate the meat aspic by cutting out ears and a patch of boiled carrots, making eyes from olives or peas, and a hook tail from sausage. Original, beautiful and simple.

Aspic on the festive table "Faberge"

Despite the fact that the Easter holidays have already passed, this design of chicken aspic never loses its originality. But how could it be otherwise, because it is not often possible to find such beauty and deliciousness on the table.

To bring this wonderful snack to life, we need several eggshells with a hole on the side of the wide base. Rinse the inside of the container thoroughly and remove the white film.

After that, in order to decorate our masterpiece and give it freshness, we fill the shells with finely chopped vegetables (tomatoes, peppers, carrots, corn, herbs) and 2/3 chicken meat. And then pour chicken broth into them with gelatin diluted in it.

After solidification in the refrigerator, we just have to clean the shells from the jellied "eggs" and put them on a dish.

Cooking jellied meat is undoubtedly not an easy task. However, even at the finish of this whole kitchen, an equally important stage awaits us - design. Many hostesses do not know how to decorate aspic in an original way, but we hope that our advice will help solve this problem.

Decor Products

Decorating jellied dishes is an incredibly exciting activity, despite the fact that it takes quite a lot of time for all this cooking. But how nice it is to receive compliments from guests for their efforts in the kitchen. Therefore, we arm ourselves with ideas, and, most importantly, with the necessary products, and begin to sculpt beauty.

Seafood looks very beautiful in fish jelly: baby octopuses, shrimps, shining eggs. But it is also not forbidden to dilute the marine fauna with terrestrial flora, but on the contrary, it is welcomed.

You can safely add capers and gherkins to the aspic, the general appearance of the dish will only benefit from this.

Green peas with sunny corn, variegated beans, olives, pomegranate seeds and cranberries, which also play an important aesthetic role in all this splendor, will immediately come to the rescue.

Natural motifs under a layer of transparent meat or fish jelly also delight the eyes of eaters. Mushrooms and basil leaves can create a real autumn painting on the table.

Technology for decorating jellied dishes

Well, if we figured out the selection of products for decor, now it's time to discuss all the subtleties and secrets of a beautiful serving of jelly.

Transparency

Firstly, the main trump card of a beautiful aspic lies in the transparency of the broth. If the broth is crystal clear, then any, even the simplest decor of the dish will look amazing.

Muddy jelly, on the contrary, threatens to spoil even the most scrupulously and artistically ideally composed “herbarium”.

Utensils for aspic

In the circle of the family or close circle, you can limit yourself to a common dish. It depends on this what design you should choose for a snack.

Matte or colored decoration

We are all used to seeing multi-layered colored fruit jelly for dessert, however, this decoration technique is also in great demand with respect to fish and meat aspic.

To make such an original jelly, you must first pour 1 layer of broth with gelatin dissolved in it, and only after it has solidified can we pour the next layer on top.

One large filler

Making aspic from the language "swans in the pond"

Ingredients

Boiled eggs - 4 pcs.;
Onion head - 1 small piece;
Boiled carrot - 1 pc.;
Black peppercorns - 4 pcs.;
Dill and parsley - 1 bunch;
Basil - 4 leaves;
Garlic arrows or wild garlic - 10 pcs.
Dough - 50-100 g;
Ground coffee - 2-3 tsp;

reeds

We make reeds. We stick pieces of dough on the ends of 6 garlic arrows no more than 10 cm long, after which we roll them in coffee so that the dough turns brown and looks like a reed.

lilies

Now let's make lilies. We cut the onion head in half across and cut out the corners from each half, making a flower.

After that, we turn the onion layers around the axis, giving the product the shape of a lily. And in the center of this beauty we lay out thin and short carrot sticks - lily stamens.

Swans

After that, we attach the part to the “body” with toothpicks. We make paws and a beak from boiled carrots, and eyes from black peppercorns.

Putting together the composition

Now you can collect landscape composition. On one side of the dish with aspic tongue, lay out the chopped dill and parsley as an herb.

We also stick reeds and the remaining garlic arrows there. We put swans nearby, and a little further onion lilies with basil leaves.

And here is the result.

Decoration "Peacock"

It is necessary to spread the slices of the boiled tongue on the bottom of the dish in the form of a peacock's tail, after which we lay out slices of chopped olives on top of each of them.
Next, beautifully lay out the green onions between the meat pieces. Greens should be positioned so that the sharp tips rush up.
Well, at the base of the whole structure we lay out three bird figurines cut from egg white sidewalls. We form the nose from boiled carrots, the eyes are pieces of olives.
We decorate the bottom of the dish with curly parsley and after that very carefully pour everything with the broth mixed with gelatin. After solidification, this treat will become the main decoration of the table.

Fish aspic

Recently, smart housewives have adapted silicone molds for muffins and jelly for this task. And it is worth noting that a dish prepared using such forms looks simply incomparable.

For example, you can cook a colored jelly fish with an abundance of vegetables and a lemon scallop.

To do this, put thin slices of lemon and green olives on the bottom of the mold.
After that, we separately chop the fish fillet, red, yellow and green bell peppers, a little tomato and pickled cucumber, and then mix it all with gelatinous fish broth and pour it into a mold.

After solidification, we will get a magical and tasty jellied fish.

If there is no form

The fish aspic looks very nice in portioned containers, such as glasses, ice cream makers, wine glasses, glasses. And most importantly - it's practical, because the guests do not have to feel awkward, stretching across the table, hoping to get their share of yummy.

Pig out of a bottle

In addition to silicone and ceramic fish, you can often see quite funny and cute piglets on sale. Already in such molds, the decoration of jellied meat will become truly a masterpiece.

But even in the absence of a uniform kitchen assistant, a pig can be made from such handy tools as an ordinary plastic bottle.

We just have to decorate the meat aspic by cutting out ears and a patch of boiled carrots, making eyes from olives or peas, and a hook tail from sausage. Original, beautiful and simple.

Aspic on the festive table "Faberge"

To bring this wonderful snack to life, we need several eggshells with a hole on the side of the wide base. Rinse the inside of the container thoroughly and remove the white film.

After solidification in the refrigerator, we just have to clean the shells from the jellied "eggs" and put them on a dish.