Mousse

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Mousse
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Chocolate mousse garnished with ground cinnamon
CourseDessert
Place of originFrance
Main ingredientsWhipped egg whites or whipped cream, chocolate or puréed fruit
VariationsChocolate, vanilla, strawberry, choco vanilla, etc.
Food energy
(per serving)
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A mousse (/ˈmuːs/, 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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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 Script error: No such module "Lang". ('cream in a foam'), Script error: No such module "Lang". ('foamy cream'), Script error: No such module "Lang". ('foam'), and so on,[2][3] as early as 1768.[4][5][6] Modern mousses are a continuation of this tradition.

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] When making a new flavor of mousse, an important rule is the body is formed of whipping cream and either separated egg yolks or whites (almost never both in the same dish), and frequently, gelatin.

Savory

Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often receive 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]

See also

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References

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  1. ^ a b "Mousse" Script error: No such module "webarchive".. Food Network Food Encyclopedia. Retrieved February 21, 2017.
  2. ^ 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
  3. ^ Courchamps, comte de Néo-physiologie du goût par ordre alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184
  4. ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, Template:Isbn, p. 195
  5. ^ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
  6. ^ Mrs. Beeton, The book of household management, 1888, p. 927
  7. ^ Prosper Montagné, Larousse Gastronomique, 1961 (English translation of 1938 French edition), p. 630
  8. ^ Page Module:Citation/CS1/styles.css has no content."Caramel & White Chocolate Mousse Recipe". VideoCulinary.com. Archived from the original on November 1, 2015. Retrieved January 4, 2016.
  9. ^ Page Module:Citation/CS1/styles.css has no content."How to prepare Mousse".[permanent dead link]
  10. ^ Page Module:Citation/CS1/styles.css has no content."Silky mousses with a stable structure: a few tips and tricks -". Quescrem. November 29, 2019. Archived from the original on June 25, 2021. Retrieved June 25, 2021.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Hyman, Gaston (1977). Hyman, Phillip; Hyman, Mary (eds.). Lenôtre's Desserts and Pastries (1st ed.). Woodbury, New York: Barrons Educational Series Inc. p. 78. ISBN 978-0812051377.
  12. ^ Page Module:Citation/CS1/styles.css has no content."Paris Confidential: The Mystery Mousse Behind The Chocolate Bar". NPR.org. Archived from the original on October 6, 2017. Retrieved October 5, 2017.
  13. ^ Good Housekeeping, July 1907
  14. ^ Page Module:Citation/CS1/styles.css has no content."Bring Back Salmon Mousse". Taste Magazine. Penguin Random House. Archived from the original on May 18, 2021. Retrieved September 9, 2020.
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