Mousse

Lore & Background

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, crème mousseuse, mousse, and so on, as early as 1768. Modern mousses are a continuation of this tradition.

Reader's Guide

Mousse is significant as a versatile culinary preparation that bridges sweet and savory dishes. Its light, airy texture is achieved through the incorporation of air bubbles, typically via whipped egg whites, whipped cream, or both. Sweet mousses are often flavored with chocolate, coffee, caramel, puréed fruits, or herbs and spices, and are commonly chilled or frozen into molds for serving. Savory mousses, made from meat, fish, shellfish, foie gras, cheese, or vegetables, may use beaten egg whites for lightness. The dish has historical roots in 18th-century desserts called crème en mousse, and its legacy continues in both home cooking and professional cuisine. Molded fish mousse, for example, was a popular meal in American cuisine, especially in the 1950s. Mousse also serves as an airy cake filling and is sometimes stabilized with gelatin. Its adaptability and range of textures make it a lasting element in culinary traditions.

Did You Know?

• The word 'mousse' literally means 'foam' in French.
• Sweet mousses are typically made with whipped egg whites, whipped cream, or both.
• Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables.
• Molded fish mousse with bread and butter was a popular meal in American cuisine, especially in the 1950s.