The Differnce Between Molten and Liquid

The liquid filled hot foie gras--while successful--opened new doors for us.  I was asked if I could make the center molten, not just a runny vinaigrette.  Why?  Two important counsels had the same answer; so you can taste everything separately and together.  I listened.  As some may know, my culinary improvisations come about based on ingredients on hand and current inspirations.  While ultimately I plan to make a molten foie gras, I figured I could test theories on ingredients less indulgent but equally delicious.  Today saw the emergence of a warm cauliflower timbale with a molten passionfruit center.