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]
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]puréedfruits, 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]
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 mousseedit
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]
^. Quescrem. 2019-11-29. Archived from the original on 2021-06-25. Retrieved 2021-06-25.
^Hyman, Gaston (1977). Hyman, Phillip; Hyman, Mary (eds.). Lenôtre's Desserts and Pastries (1st ed.). Woodbury, New York: Barrons Educational Series Inc. p. 78. ISBN978-0812051377.
^"Paris Confidential: The Mystery Mousse Behind The Chocolate Bar". NPR.org. Retrieved 2017-10-05.
^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, ISBN1442272821, 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
^"Bring Back Salmon Mousse". Taste Magazine. Penguin Random House.
January 01, 1970
mousse, other, uses, disambiguation, confused, with, moose, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, ne. For other uses see Mousse disambiguation Not to be confused with Moose This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Mousse news newspapers books scholar JSTOR December 2011 Learn how and when to remove this message A mousse ˈ m uː s 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 MousseChocolate mousse garnished with ground cinnamonCourseDessertPlace of originFranceMain ingredientsWhipped egg whites or whipped cream chocolate or pureed fruitVariationsChocolate vanilla strawberry choco vanilla etc Media Mousse 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 pureed 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 Contents 1 History 2 Savoury mousse 3 Gallery 4 See also 5 ReferencesHistory editMain 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 creme en mousse cream in a foam creme 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 editFish 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 Gallery edit nbsp Lemon mousse with peach compote nbsp Savoury salmon mousse nbsp Mousse cake nbsp Redcurrant semolina mousseSee also edit nbsp France portal nbsp Food portal nbsp Look up mousse in Wiktionary the free dictionary Bavarian cream Flourless chocolate cake Foam culinary Fruit whip Mousseline sauce ParfaitReferences edit nbsp Wikimedia Commons has media related to Mousse nbsp Wikibooks Cookbook has a recipe module on Chocolate Mousse a b Mousse Archived 2016 12 29 at the Wayback Machine Food Network Food Encyclopedia Retrieved February 21 2017 Prosper Montagne Larousse Gastronomique 1961 English translation of 1938 French edition p 630 Caramel amp White Chocolate Mousse Recipe VideoCulinary com Retrieved 2016 01 04 How to prepare Mousse permanent dead link 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 Hyman Gaston 1977 Hyman Phillip Hyman Mary eds Lenotre s Desserts and Pastries 1st ed Woodbury New York Barrons Educational Series Inc p 78 ISBN 978 0812051377 Paris Confidential The Mystery Mousse Behind The Chocolate Bar NPR org Retrieved 2017 10 05 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 Reyniere Neo Physiologie du gout par order alphabetique ou Dictionnaire generale de la cuisine francaise 1839 p 184 Jim Chevallier A History of the Food of Paris From Roast Mammoth to Steak Frites 2018 ISBN 1442272821 p 195 Tante Marie La Veritable cuisine de famille comprenant 1 000 recettes et 500 menus 18 p 296 Creme fouettee ou Fromage a la Chantilly Mrs Beeton The book of household management 1888 p 927 Good Housekeeping July 1907 Bring Back Salmon Mousse Taste Magazine Penguin Random House Retrieved from https en wikipedia org w index php title Mousse amp oldid 1219184350, wikipedia, wiki, book, books, library,
