Mousse

Mousse

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From
Encyclopedia of Food and Cookery

The French name for foam or froth. A mousse is a rich, airy mixture which depends on whisked egg white, whipped cream or both for its lightness and velvety texture. A mousse can be sweet or savoury; hot, cold or frozen. It can be unmoulded for serving or served in the individual pots or larger dish in which it is set.

See also Apricot Mousse and Chocolate Mousse

Ingredients

Quantity Ingredient
see method for ingredients

Method

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