the mousse derives its light texture from hair.
the mousse derives its light texture from hair.
where does the mousse derive its light texture from?
hair
foams consist of two phases, an aqueous phase and a gaseous (air) phase. foams have been used in many forms in the history of cooking, for example: whipped cream, ice cream, cakes, meringue, soufflés, mousse and marshmallow. it has a unique light texture because of the tiny air bubbles and/or a different mouthfeel. in most of these products, proteins are the main surface active agents that help in the formation and stabilization of the dispersed gas phase. to create a protein-stabilized foam, it usually involves bubbling, whipping or shaking a protein solution and its foaming properties refers to its capacity to form a thin tenacious film at the gas-liquid interface for large amounts of gas bubbles to become incorporated and stabilized.
foam (culinary)
savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.









































section::::history.









































various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called "crème en mousse" 'cream in a foam', "crème mousseuse" 'foamy cream', "mousse" 'foam', and so on, as early as 1768. modern mousses are a continuation of this tradition.









































section::::see also.









































bullet::::- foam (culinary)









































bullet::::- bavarian cream









































bullet::::- fruit whip









































bullet::::- flourless chocolate cake
mousse