Mousse
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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
- ↑ Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order 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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