Mousse - Sarcasm Wiki

Contents

1. Overview
2. Etymology
3. Cultural Impact

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Mousse
‘‘‘File:Mousse.jpg|thumb|A chocolate mousse garnished with ground cinnamon’’’

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Course Dessert Place of origin France Main ingredients Whipped egg whites or whipped cream , chocolate or puréed fruit Variations Chocolate , vanilla , strawberry , choco vanilla, etc.

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Not to be confused with Moose .

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Not to be confused with Mousse (disambiguation) .

A mousse ([Help:IPA/English|/ˈmuːs/], French: [mus]; lit. ‘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 savory. [1]

== 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 ‘‘crème en mousse’’ (‘cream in a foam’), ‘‘crème mousseuse’’ (‘foamy cream’), ‘‘mousse’’ (‘foam’), and so on, [2][3][4] as early as 1768. [5][6][7] Modern mousses are a continuation of this tradition.

== Types ==

=== Sweet ===
Sweet mousses are typically made with [Egg_white|whipped egg whites]], [whipped cream|whipped cream]], [7] or both, and flavored with one or more of [Chocolate|chocolate]], [[coffee|coffee]], [caramel|caramel]], [8] puréed fruits, or various herbs and spices, such as [mint|mint]] or [Vanilla|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|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.

Sweet mousse varieties include chocolate, vanilla, strawberry, coffee, caramel, and fruit‑infused versions, each offering a distinct flavor profile while retaining the characteristic light texture. The technique of folding whipped egg whites into a chocolate base, for example, creates a mousse that is both airy and richly flavored, whereas a cream‑based mousse relies on the stability of whipped cream to achieve its signature fluffiness.

=== Savory ===
Savory mousses can be made from [meat|meat]], [fish|fish]], [Shellfish|shellfish]], [Foie_gras|foie gras]], [cheese|cheese]], or vegetables. Hot mousses often receive their light texture from the addition of beaten egg whites. [1] In American cuisine, molded and shaped fish mousse with bread and butter remains a popular meal, if not a party dip, although it is not as common as it was in the 1950s. [13][14]

Savory mousse preparations frequently incorporate pureed vegetables, cheese blends, or finely chopped meat, blended with a light aerating agent such as whipped egg whites or cream. The resulting product can be served chilled as a canapé topping or heated as a component of a main course, retaining the same delicate, airy quality that defines its sweet counterpart.

== Gallery ==
• [[Lemon_mousse|Lemon mousse]] with peach compote
• [[Savory_salmon_mousse|Savory salmon mousse]]
• [[Mousse_cake|Mousse cake]]
• [[Redcurrant_semolina_mousse|Redcurrant semolina mousse]]

== References ==
• ^ a b “Mousse” Archived 2016-12-29 at the [[Wayback_Machine|Wayback Machine]]. [[Food Network|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
• ^ Courchamps, comte de [[Néo-physiologie_du_goût_par_ordre_alphabétique|Néo-physiologie du goût par ordre alphabétique]] ou [[Dictionnaire_général_de_la_cuisine_française|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, [[ISBN|ISBN]] 1442272821 , 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|Larousse Gastronomique]] , 1961 (English translation of 1938 French edition), p. 630
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• ^ “Caramel & White Chocolate Mousse Recipe”. [[VideoCulinary.com|VideoCulinary.com]] . Archived from the original on November 1, 2015. Retrieved January 4, 2016.
• ^ “How to prepare Mousse”. [permanent dead link]
• ^ “Silky mousses with a stable structure: a few tips and tricks -”. [[Quescrem|Quescrem]] . November 29, 2019. Archived from the original on June 25, 2021. Retrieved June 25, 2021.
• ^ 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|ISBN]] 978-0812051377 .
• ^ “Paris Confidential: The Mystery Mousse Behind The Chocolate Bar”. [[NPR.org|NPR.org]] . Archived from the original on October 6, 2017. Retrieved October 5, 2017.
• ^ Good Housekeeping, July 1907
• ^ “Bring Back Salmon Mousse”. [[Taste Magazine|Taste Magazine]] . [[Penguin Random House|Penguin Random House]]. Archived from the original on May 18, 2021. Retrieved September 9, 2020.