Setting aioli in silicone mold

I usually have a black garlic aioli as a component in a beef dish.

I would like to now set it in a tiny 1” silicone mold that I’ll make in the shape a cow.

I need it to retain its aioli texture after removing it from the mold and thawing

What can I use to keep it from separating upon thawing, retain some detail but not gelling it too firm?

Thank you