Mousse
From Free net encyclopedia
- For other uses, see Mousse (disambiguation).
Mousse is a form of creamy dessert typically made from egg, sugar, 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 fluffyness.
Once only a specialty of French restaurants, chocolate mousse broke out into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip".
Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria.
A "Bavarian" (Fr. Bavaroise) is also like a Mousse.
Example mousse recipe
To give an idea of the exact details of chocolate mousse, here's a recipe that appeared in the January 1997 issue of Southern Living. It was submitted by Heather Riggins of Nashville, Tennessee. The recipe can be made a day ahead and chilled until time to serve.
Chocolate Mousse Loaf with Raspberry Puree
Yield: 16 servings
2 cups whipping cream, divided
2 (8-ounce) packages semisweet chocolate squares
1/2 cup light corn syrup
1/2 cup butter or margarine
1/4 cup sifted powdered sugar
1 teaspoon vanilla extract
1 (10-ounce) package frozen raspberries, thawed
Garnishes: fresh mint sprigs (optional), fresh raspberries
Line a 9x5 loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.
Combine 1/2 cup whipping cream, chocolate squares, corn syrup and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.
Beat remaining 1-1/2 cups whipping cream, powdered sugar and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.
Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish if desired.