Mousse: Difference between revisions
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[[Image:Lindt Mousse.jpg|thumb|Mousse decorated with [[Lindt]]]] |
[[Image:Lindt Mousse.jpg|thumb|Mousse decorated with [[Lindt]]]] |
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[[Image:Pretty mousse dessert by Osamu Uchida.jpg|thumb|Mousse decorated with peaches, whipped cream, and mint leaf]] |
[[Image:Pretty mousse dessert by Osamu Uchida.jpg|thumb|Mousse decorated with peaches, whipped cream, and mint leaf]] |
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'''Mousse''' ({{pron-en| |
'''Mousse''' ({{pron-en|ˈmus}}) is a form of creamy [[dessert]] typically made from [[egg (food)|egg]] and [[cream]] (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as [[chocolate]] or pureed [[fruit]], although recipes with chicken liver or other savory ingredients also exist. |
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Once only a specialty of French restaurants, '''chocolate mousse''' entered into American and English home's cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip." {{Citation needed|date=September 2009}} |
Once only a specialty of French restaurants, '''chocolate mousse''' entered into American and English home's cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip." {{Citation needed|date=September 2009}} |
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Revision as of 03:52, 1 February 2010
Mousse (Template:Pron-en) is a form of creamy dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pureed fruit, although recipes with chicken liver or other savory ingredients also exist. Once only a specialty of French restaurants, chocolate mousse entered into American and English home's cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip." [citation needed]
Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
Mousse may also refer to the pureed meat dish cooked in a mold similar to pâté but with a lighter texture.
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