Mousse
Encyclopedia
Foam
-Definition:A foam is a substance that is formed by trapping gas in a liquid or solid in a divided form, i.e. by forming gas regions inside liquid regions, leading to different kinds of dispersed media...
" or "foam
Foam
-Definition:A foam is a substance that is formed by trapping gas in a liquid or solid in a divided form, i.e. by forming gas regions inside liquid regions, leading to different kinds of dispersed media...
". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.
Dessert mousse
A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, separated eggs, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréePurée
Purée and mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce...
d fruit
Fruit
In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
. Once only a specialty of French restaurants
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
, chocolate mousse entered into American and British home cuisine in the 1960s.
Savory mousse
Mousse may also refer to a pureed meat- or fish-based dish. Some savory mousses are cooked in a mold similar to pâtéPâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
or terrine
Terrine (food)
A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.- See also :* Terrine , the cooking vessel* Pâté* Galantine* Mousseline...
. Others remain in a semi-liquid state and are served as a dip
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor and/or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel...
. See also mousseline
Mousseline
A mousseline is a dish based on meat, fish, shellfish or foie gras to which whipped cream or, less frequently, beaten egg whites are added to lighten the texture by incorporating air bubbles. "Mousseline" is a derivative of "mousse"....
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