How to Easily and Simply Decorate a Mousse

For an impressive finishing touch that’s worth the effort, you can layer the top of your molded mousse de foie de volaille with aspic. To make an aspic, add 4 packages of unflavored gelatin to either the Chicken Consommé or Beef Consommé. Cool the aspic to room temperature and pour a thin layer over the mousse. Place the mousse in the refrigerator to set the aspic. The unused portion of the aspic can either be reheated and served as a hot consommé or poured into a shallow baking dish or roasting pan, chilled until set, and then chopped and served with the mousse. If you would like to decorate the mousse further, save some of the aspic for the final decorations.