Mousse: meaning, definitions and examples
๐ซ
mousse
[ muหs ]
culinary dessert
Mousse is a light and fluffy dessert made with whipped cream, egg whites, and flavoring, often chocolate or fruit. It is known for its rich yet airy texture and is typically served chilled. Mousses can be either sweet or savory, the latter including varieties like salmon mousse. This dessert is popular in French cuisine and is often garnished with chocolate shavings or fruit.
Synonyms
Examples of usage
- The chocolate mousse was incredibly rich and decadent.
- She prepared a raspberry mousse for the dinner party.
- The chef specializes in making various mousse desserts.
Translations
Translations of the word "mousse" in other languages:
๐ต๐น mousse
๐ฎ๐ณ เคฎเฅเคธ
๐ฉ๐ช Mousse
๐ฎ๐ฉ mousse
๐บ๐ฆ ะผัั
๐ต๐ฑ mus
๐ฏ๐ต ใ ใผใน
๐ซ๐ท mousse
๐ช๐ธ mousse
๐น๐ท mousse
๐ฐ๐ท ๋ฌด์ค
๐ธ๐ฆ ู ูุณ
๐จ๐ฟ mousse
๐ธ๐ฐ mousse
๐จ๐ณ ๆ ๆฏ
๐ธ๐ฎ mousse
๐ฎ๐ธ mousse
๐ฐ๐ฟ ะผัั
๐ฌ๐ช แแฃแกแ
๐ฆ๐ฟ mousse
๐ฒ๐ฝ mousse
Etymology
The word 'mousse' comes from the French term meaning 'foam' or 'froth', and it is believed to have been used in culinary contexts since the 18th century. The concept of a mousse relates to its light and airy consistency, intended to resemble a frothy foam. In French cuisine, the development of the dish involved techniques for incorporating air into the mixture, resulting in the signature texture that can be easily scooped. Over time, mousse gained popularity outside of France, becoming a staple in various culinary traditions and an elegant dessert option for celebratory occasions. The preparation of mousse also reflects the influence of French culinary methods on global gastronomy, and it continues to inspire chefs to experiment with flavors and textures.