To decorate the mousse, use thinly cut strips of red pepper, the greens of scallions or leeks, carrots, and radishes to create an image of a vase filled with long-stemmed flowers. All the greens should be blanched in boiling water for 10-15 seconds, and carrots should be blanched for 1 minute; cool blanched vegetables under cold water. To begin, place the greens around the perimeter of the mousse to create an outline.
