One of the most fun things we did in culinary school was make chaud froid (show-frwah) platters. Chaud froid is a simple white sauce to which gelatin is added. The gelatin is added in varying amounts for varying purposes. Some are edible, and some, like the platters, are so thick and heavy on the gelatin that they are not edible. I guess technically they are edible, but they would not be pleasant. It comes out like the consistency of a very thick jello jiggler. After the white surface is dried, you decorate it by painting it with food-dyed water, cutting out shapes and filling with dyed gelatin, or creating an in-lay with edible items like herbs. After decorating, you pour a layer of clear aspic over the platter to seal it and create a flat, shiny surface. The platters are traditionally used to display cold foods. The three photos above are of my first chaud froid platter.