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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Mousse

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, mousse means: A light preparation made airy by incorporating whipped cream, egg foam or another aerated component.

In Turkish: köpüklü hafif karışım, mus

How it is used

Can be sweet or savoury; the name emphasizes an aerated texture.

Example sentences

  1. The chocolate mousse felt light despite its rich flavour.

    Air incorporated into the mixture changes its eating texture.

  2. A smoked fish mousse filled the small pastry shells.

    The same texture category also applies to savoury preparations.

Common collocations

  • chocolate mousse
  • fish mousse
  • whiskA tool made of loops of wire on a handle, used to beat air into eggs and cream or to mix sauces smoothly. As a verb, to whisk means to beat with this tool.
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.

More terms: Ingredients, Stocks & Sauces

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