Chocolate_mousse

Mousse

Mousse

Soft creamy prepared food using air bubbles for texture

For other uses, see Mousse (disambiguation).
Not to be confused with Moose.

A mousse (/ˈmuːs/; French: [mus]; "foam") 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 savoury.[1]

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Sweet mousses are typically made with whipped egg whites, whipped cream,[2] or both, and flavored with one or more of chocolate, coffee, caramel,[3] puréed fruits, or various herbs and spices, such as mint or vanilla.[4] 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.[5] It is sometimes stabilized with gelatin.[6][7]

Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.[1]

History

Main article: Whipped cream: history

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 crème en mousse ('cream in a foam'), crème mousseuse ('foamy cream'), mousse ('foam'), and so on,[8][9] as early as 1768.[10][11][12] Modern mousses are a continuation of this tradition.

Savoury mousse

Fish mousse with brown bread and butter was a popular meal of American cuisine and is still sometimes made as a party dip, although it is not as common as it was in the 1950s.[13][14]

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

See also

Look up mousse in Wiktionary, the free dictionary.

References

Wikimedia Commons has media related to Mousse.
Wikibooks Cookbook has a recipe/module on
  1. [1]
    "Mousse" Archived 2016-12-29 at the Wayback Machine. Food Network Food Encyclopedia. Retrieved February 21, 2017.
  2. [2]
    Prosper Montagné, Larousse Gastronomique, 1961 (English translation of 1938 French edition), p. 630
  3. [3]
    "Caramel & White Chocolate Mousse Recipe". VideoCulinary.com. Retrieved 2016-01-04.
  4. [4]
    "How to prepare Mousse".[permanent dead link]
  5. [5]
    "Silky mousses with a stable structure: a few tips and tricks -". Quescrem. 2019-11-29. Archived from the original on 2021-06-25. Retrieved 2021-06-25.
  6. [6]
    Hyman, Gaston (1977). Hyman, Phillip; Hyman, Mary (eds.). Lenôtre's Desserts and Pastries (1st ed.). Woodbury, New York: Barrons Educational Series Inc. p. 78. ISBN 978-0812051377.
  7. [7]
    "Paris Confidential: The Mystery Mousse Behind The Chocolate Bar". NPR.org. Retrieved 2017-10-05.
  8. [8]
    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
  9. [9]
    Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184
  10. [10]
    Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 195
  11. [11]
    "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
  12. [12]
    Mrs. Beeton, The book of household management, 1888, p. 927
  13. [13]
    Good Housekeeping, July 1907
  14. [14]
    "Bring Back Salmon Mousse". Taste Magazine. Penguin Random House.
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This article uses material from the Wikipedia article Chocolate_mousse, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.