Cold Vegetable Molds

Most cooked vegetable molds may be served cold as well as hot, and a few cold molds are made from the raw vegetable, for example cucumber. Cold layered terrines are most popular, presented on a bed of lettuce with mayonnaise, or a fresh tomato coulis. A cold vegetable mousse or purée may also be folded with whipped cream or layered with a mousseline of meat or fish. Gelatin diluted in water or chicken stock may be added to stabilize the mousse and give it a little body. Molds of savory or unclarified vegetable aspic with layered vegetables are also popular. Clarified aspic may be used to provide a shimmering background for a more elegant presentation, or simply a thin topping for a vegetable mousse.