Mousse

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 ('cream in a foam'), ('foamy cream'), ('foam'), and so on, as early as 1768. Modern mousses are a continuation of this tradition. ==Types==

Sweet Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. 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. It is sometimes stabilized with gelatin. 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. ==Gallery==

File:Lemon mousse with peach compote (4455679740).jpg|Lemon mousse with peach compote File:Smoked salmon and dill mousse in cucumber cups.jpg|Savory salmon mousse File:Mousse cake 7.jpg|Mousse cake File:Debesmanna.JPG|Redcurrant semolina mousse ==See also==