Mousse: Difference between revisions
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==History== | ==History== | ||
{{Main|Whipped cream#History|l1=Whipped cream: history}} | {{Main|Whipped cream#History|l1=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 {{lang|fr|crème en mousse}} ('cream in a foam'), {{lang|fr|crème mousseuse}} ('foamy cream'), {{lang|fr|mousse}} ('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 [https://books.google.com/books?id=qDZdAAAAcAAJ&pg=PA222 p. 222]</ref><ref> | 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 {{lang|fr|crème en mousse}} ('cream in a foam'), {{lang|fr|crème mousseuse}} ('foamy cream'), {{lang|fr|mousse}} ('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 [https://books.google.com/books?id=qDZdAAAAcAAJ&pg=PA222 p. 222]</ref><ref> Courchamps, comte de ''[[Néo-physiologie du goût par ordre alphabétique]] ou Dictionnaire générale de la cuisine française'', 1839, [https://books.google.com/books?id=ts9QAQAAIAAJ&pg=PA184 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, {{isbn|1442272821}}, p. 195</ref><ref>"Tante Marie", ''La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus'', 18??, [https://books.google.com/books?id=5A80_xF0vHUC&pg=PA296 p. 296] "Crème fouettée (ou Fromage à la Chantilly)"</ref><ref>Mrs. Beeton, ''The book of household management'', 1888, [https://books.google.com/books?id=otoAAAAAYAAJ&pg=PA927 p. 927]</ref> Modern mousses are a continuation of this tradition. | ||
==Types== | ==Types== | ||
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==See also== | ==See also== | ||
* [[Custard]] | |||
* [[List of desserts]] | |||
* [[Pudding]] | |||
{{Commons category-inline}} | {{Commons category-inline}} | ||
{{Cookbook-inline|Chocolate Mousse}} | {{Cookbook-inline|Chocolate Mousse}} | ||
Revision as of 11:49, 26 June 2025
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A mousse (Template:IPAc-en, Script error: No such module "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.[1]
History
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Types
Sweet
Sweet mousses are typically made with whipped egg whites, whipped cream,[7] or both, and flavored with one or more of chocolate, coffee, caramel,[8] puréed fruits, or various herbs and spices, such as mint or vanilla.[9] 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.[10] It is sometimes stabilized with gelatin.[11][12]
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.[1]
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.[13][14]
Gallery
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Lemon mousse with peach compote
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Savory salmon mousse
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Mousse cake
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Redcurrant semolina mousse
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See also
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References
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- ↑ a b "Mousse" Template:Webarchive. Food Network Food Encyclopedia. Retrieved February 21, 2017.
- ↑ 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
- ↑ Courchamps, comte de Néo-physiologie du goût par ordre alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184
- ↑ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, Template:Isbn, p. 195
- ↑ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
- ↑ Mrs. Beeton, The book of household management, 1888, p. 927
- ↑ Prosper Montagné, Larousse Gastronomique, 1961 (English translation of 1938 French edition), p. 630
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- ↑ Good Housekeeping, July 1907
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