Mousse

A mousse (Template:IPAc-en, Template:IPA; Template:Literally) is a soft, prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory.<ref name=foodterms>"Mousse" Template:Webarchive. Food Network Food Encyclopedia. Retrieved February 21, 2017.</ref>

History

Template:Main Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called Template:Lang ('cream in a foam'), Template:Lang ('foamy cream'), Template:Lang ('foam'), and so on,<ref name="emy">M. Emy (officier), L'Art de bien faire les glaces d'office; ou, Les vrais principes pour congeler tous les rafraichissemens, etc, Paris, 1768 p. 222</ref><ref> Courchamps, comte de Néo-physiologie du goût par ordre alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184</ref> as early as 1768.<ref name="chev">Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, Template:Isbn, p. 195</ref><ref>"Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"</ref><ref>Mrs. Beeton, The book of household management, 1888, p. 927</ref> Modern mousses are a continuation of this tradition.

Types

Sweet

Sweet mousses are typically made with whipped egg whites, whipped cream,<ref>Prosper Montagné, Larousse Gastronomique, 1961 (English translation of 1938 French edition), p. 630</ref> or both, and flavored with one or more of chocolate, coffee, caramel,<ref>Template:Cite web</ref> puréed fruits, or various herbs and spices, such as mint or vanilla.<ref>Template:Cite webTemplate:Dead link</ref> In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling.<ref>Template:Cite web</ref> It is sometimes stabilized with gelatin.<ref name="Hyman">Template:Cite book</ref><ref>Template:Cite news</ref> When making a new flavor of mousse, an important rule is the body is formed of whipping cream and either separated egg yolks or whites (almost never both in the same dish), and frequently, gelatin.

Savory

Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often receive their light texture from the addition of beaten egg whites.<ref name=foodterms/>

Molded and shaped fish mousse with bread and butter remains a popular meal of American cuisine, if not a party dip, although it is not as common as it was in the 1950s.<ref>Good Housekeeping, July 1907</ref><ref>Template:Cite web</ref>

Gallery

• 
  Lemon mousse with peach compote
• 
  Savory salmon mousse
• 
  Mousse cake
• 
  Redcurrant semolina mousse

See also

• Custard
• List of desserts
• Pudding