A frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatin. Mousse differs from ice cream in being beaten before -- not during -- the freezing process.
Any of a variety of foods whipped to a light texture; as, a salmon mousse.
A foam containing special chemicals, used for styling hair.
A cream dish with added beaten egg whites and with a sweet or savoury flavouring
Meaning "foam", this word is used to describe the effervescence of a sparkling wine.
The effervescence of a sparkling wine. In fine champagne, the bubbles should be small and persistent.
French term for the creamy foam or sparkling quality of champagne or sparkling wines.
Literally meaning "foam" in French, mousse is a preparation of aerated eggs, yolks or whites combined with flavourings, fruit purees or chocolates, folded in whipped cream and usually bound with gelatin (with the exception of dark chocolate mousse). Mousse has many forms, some light, some firm but always velvety smooth in texture.
From the French, meaning "froth" or "foam." Mousse is a rich dish that can be sweet or savory, and is served either hot or cold.
Light, airy mixture usually containing eggs and cream, either sweet or savory.
A moulded dessert or side-dish made from whipped cream or egg whites flavored with any of a number of other foods.
A chilled dessert made with whipped cream, gelatin, and eggs. It can be flavored. The most common know mousse is chocolate mousse. Pectin A natural gelling substance found in fruit and vegetables. Very important in the setting of jams and jellies. For low-pectin fruits like strawberries you can add lemon juice and/or fruit pectin to the jam to help the set.
The foam, or head, on the surface of a sparkling wine.
A sweet or savory dish lightened with beaten egg whites or whipped cream
A name describing either a sweet or savoury dish which is light and creamy. Sweet versions are made with beaten egg whites, savoury mousses use gelatine.
The ring of foam around the top of a glass of sparkling wine.
Mousse products are a legacy form the 1980s, the era of big hair. They were developed to create weightless volume. These are products that are liquid in their packaged state and when dispensed, they become a foam. They give light to firm style support without weighing the hair down.
a light creamy dessert set with gelatin
a light creamy dish made from fish or meat and set with gelatin
toiletry consisting of an aerosol foam used in hair styling
a cream dessert with rich, thick texture and robust flavour
a foam filled inner tube that is puncture proof, this also obviates the requirement to carry spare tubes, tyre levers, etc on the bike
a light frothy dish, usually eaten cold, consisting of a sweet or savoury puree whipped up and set in a mould with beaten egg whites, cream, or gelatine
an example of a pudding-like dessert that is not cooked or baked
a rich, airy preparation that can be cold or hot, sweet or savory
Usually as a dessert, a whipped combination of cream, sugar, and eggs with flavoring. **Note: very smearable.
A cold dessert made with whipped cream or beaten egg whites.
A sweet or savory dish, mousse is usually made with egg whites or whipped cream to give the light, airy texture. In French, the word means "froth" or "foam." Recipe: Strawberry Mousse
(French) : The satisfying froth that fizzes in a glass of champagne or sparkling wine as it is poured, savoured and drunk.
A light, frothy dessert like the souffle
A light, airy filling in a multitude of flavors, made by mixing whipped cream and/or egg whites into a flavored "base".
The layer of fine bubbles that forms at the top of the glass when sparkling wine is poured.
Sweet, light whipped dessert mixtures usually made from cream and flavored with fruit or chocolate.
A type of chilled pudding made from a mixture of whipped cream and flavorings thickened with gelatin.
A soft, creamy food, either sweet or savory, that is made light by the addition of whipped cream or beaten egg whites or both.
A stiff foam made of whipped cream, egg whites and sometimes gelatin. A variety of ingredients may be added to flavor the mousse.
(France) A tasting term. A description of the mousse is referring to how fizzy a sparkling wine seems in the mouth. A soft mousse is not too fizzy. A harsh mousse is too fizzy, like a carbonated soft drink, perhaps.
The foam in a sparkling wine. A very fine, tight mousse structure is considered desirable.
A molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe)
A rich, airy dish that can be sweet or savory and served hot or cold. The fluffiness comes from whipped cream or beaten egg whites. Mousses are made with meat, fish, vegetables, cheese, chocolate, and fruit purees.
Sweet or savory dishes made of ingredients which are blended and folded together. These mixtures may be hot or cold, and generally contain whipped egg whites to lighten them. Cream is also used to lighten these dishes, though when used in large quantities, these preparations are called mousselines.
Mousse is a form of creamy dessert typically made from egg and cream usually with other flavors such as chocolate or fruit. The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain the fluffiness.