Mousse

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A mousse (Template:IPAc-en, {{#invoke:IPA|main}}; 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

{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} 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 {{#invoke:Lang|lang}} ('cream in a foam'), {{#invoke:Lang|lang}} ('foamy cream'), {{#invoke:Lang|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>Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order 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>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> puréed fruits, or various herbs and spices, such as mint or vanilla.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}Template: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>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is sometimes stabilized with gelatin.<ref name="Hyman">Template:Cite book</ref><ref>Template:Cite news</ref>

Savory

Savory 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.<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>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Gallery

• Lemon mousse with peach compote (4455679740).jpg

  Lemon mousse with peach compote

• Smoked salmon and dill mousse in cucumber cups.jpg

  Savory salmon mousse

• Mousse cake 7.jpg

  Mousse cake

• Debesmanna.JPG

  Redcurrant semolina mousse