Jellied meat for the holiday

Category: Cold meals and snacks

Ingredients
Jelly
Boiled carrots
cutting confectionery

Cooking method

Actually, this is not a recipe. Aspic can be any. Today, when I was bottling the most ordinary jellied meat, I got the idea to try to decorate it with carrots. But not just cut a pattern with a knife, but with the help of pastry cuttings.
If such a thought occurs to me again, I will get the carrots from the jellied meat much earlier, this time it was overcooked. So, the carrots should be undigested and slightly larger in diameter than the cut. Cut the carrots into slices 5-7mm thick and make any figures using cutting. In order for the figures to lay down with the convex side up, you need to lay out the figure from the cutting, first on a narrow spatula or knife, and then turn it out from the knife into a cupcake or any other form in which you will pour the jellied meat. At first I beautifully laid out the butterfly right from the felling into the cupcake and saw that all the beauty will now be filled with jellied meat. I had to get the carrots and do as I wrote above. The butterfly suffered from this, which can be clearly seen in the photograph.
This time I have very unimportant photos, but in general both butterflies and flowers look very beautiful. And a portion of jellied meat is just enough to eat it, and not watch it melt.
Maybe someone will come in handy))

Note

In order to get the jellied meat out of the molds, it is necessary to carefully draw along the edge of the mold with a knife, as usual, we separate the cake from the mold with a spatula and lower the mold (bottom) into hot water for 10-15 seconds, and then turn it onto a plate