Mousse (mooss) is a culinary term derived from the French word meaning frothy or foamy. Mousses may be sweet or savoury, hot or cold (although they are usually served cold), and may be made in several ways.
Most commonly, a flavoured cream, milk or puree base is thickened with egg yolks and stiffly beaten egg whites are folded in, although in the case of a very thick puree such as chestnut only stiffly whipped cream and egg whites are normally added.
Baked mousses containing egg yolks and whites resemble a souffle in appear-ance and are generally eaten, hot or cold, as a first course.
Sweet mousses containing eggs, or a fruit puree base with cream, may be frozen to resemble ice-cream, or may be served cold as a dessert.