How full of various dishes is a festive table! And the jellied place occupies a special place on this table. Due to its unusual shape, even the simplest aspic looks like a true work of art. And if you decorate it correctly, then you can turn it into a real culinary masterpiece.
Pick your recipe
You will need
- • Jellied fish, meat, chicken, seafood or any other
- • Chicken or quail eggs
- • Carrot
- • Green peas or corn
- • Olives
- • Caper
- • Fresh cucumber, tomato, bell pepper
- • Fresh greens
- • Pickled mushrooms
- • Pickled Gherkins
- • A variety of molds for aspic
Instruction manual
1
When preparing to make aspic, pre-determine its future form and method of serving. A carefully thought-out way to serve aspic will be the key to your success as a skilled housewife. You can make a jellied dish in one large form, and you can also use original portioned molds.
2
If you are cooking aspic from chicken, then try serving it in an egg shell. To do this, you need to prepare the required number of egg shells, disclosed by the method shown in the figure. The shell must be washed and dried.
3
Place the shells in the egg cages with the holes facing up. Mix chicken and carrots, chopped into small cubes, with a small amount of green peas and chopped parsley. You can use diced red bell pepper and canned corn grains as a decoration option. Gently place this mixture in a eggshell with a teaspoon. Fill them no more than 3/4 of the volume.
4
Top with jelly and refrigerate the cells. When the jellies harden well, remove the shell from it and put the "jellied eggs" on a common dish on green lettuce leaves.
5
It turns out very original jellied, prepared in the form of a cake. If your aspic is made from fish or seafood, lemon, capers, pickled or fresh cucumbers, carrots, chopped figs, dill and parsley are recommended as decorations.
6
To do this, carefully lay thin slices of lemon on the bottom of the cake pan, from which you can partially remove the skin with a curly knife. Alternate lemon slices with capers or slices of seedless olives, parsley leaves or sprigs of dill. Then pour a little jelly on the bottom of the mold and put in the refrigerator for solidification.
7
Remove the mold from the refrigerator, put the slices of fish or seafood in it. For additional decoration, try spreading parsley leaves and curly sliced carrots along the walls of the form. Pour all the remaining jelly. Do this carefully so as not to damage the pattern laid along the walls of the form.
8
For additional decoration of the aspic cooked in the cake pan, in the center hole you can pour white tartar sauce with the addition of gelatin, sprinkle it with ground pistachios and garnish with a sprig of greens. Such a filler looks elegant and original.
9
Jellied, cooked in portioned molds of various configurations, looks beautiful. In addition, it is very practical. Guests do not need to reach for one big dish with aspic and cut off a piece of it for themselves. It is much more convenient to take on your plate an already shaped curly piece of aspic. Such a portioned aspic can be made multi-layered, which in itself will be a real decoration.
10
For the top layer of chicken in the shape of hearts, you can use a little jelly with the addition of 25-35% cream. Pour the cream layer onto the bottom of the pan and let it harden. Then lay out the chicken pieces and fill with the remaining jelly. When the aspic is ready, dip the bottoms of the forms for 2 -3 seconds in hot water and turn over onto the dish in which you will serve aspic. Garnish with a slice of tomato and gherkin on top.
eleven
If your aspic is cooked in one large form, then most likely, you will not shift it upside down. In this case, you need to decorate the aspic as follows. Put slices or slices of meat, fish, tongue or other products at the bottom and pour the jelly for the most part, leaving a little for decoration. Allow the jelly to cool slightly in the refrigerator. Next, spread the slices of eggs, carrots, gherkins, olives or green leaves on the entire surface as your imagination tells you. Carefully fill the jewelry with the rest of the jelly and place the aspic in the refrigerator.
note
In order for your aspic to become a real work of art, be sure to make jelly transparent. Opaque jelly in aspic looks unappetizing.
Useful advice
Jellied, cooked in one large form, can be decorated with figuratively chopped vegetables. This slicing technique is called carving. You can find a description of carving techniques on the Internet.
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