© Paula Trites
Mousse is a foamy food preparation.
It can be sweet or savoury.
In sweet mousses, the foam usually comes from egg white or whipped cream; in savoury mousses, it usually comes from gelatin.
Savory mousses will have puréed or ground meat, fish or vegetables in them.
Sweet mousses, especially chocolate mousse, entered English-speaking kitchens in the 1960s.
A mousseline is any light fluffy dish usually moulded.
Mousses can be served hot, cold or room temperature, depending on the recipe.