Mousse

This article explains the term mousse in its meaning as a food ; for other meanings, see Mousse (disambiguation) .

Chocolate mousse garnished with ground cinnamon

Mousse ( French mousse = "foam") are dishes with a frothy , creamy consistency, especially desserts such as mousse au chocolat , but also starters made from pureed meat (e.g. ham , 'mousse de jambon') or vegetables ( e.g. asparagus ), which by adding whipped cream , egg whites or gelatine , whipping and possibly cooling, obtain a frothy, melt-in-the-mouth consistency.

See also

• Brandade
• Espuma
• Molecular cuisine
• Sauce mousseline

Individual evidence

1. ^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “mousse” .
2. ^ Charles Sinclair: Dictionary of Food. International Food and Cooking Terms from A to Z. 2nd edition. A & C Black, London 2005, ISBN 978-1-4081-0218-3 , pp. 385 .