MOUSSE
- The cold mousse is a delicacy that is sure to delight the eye and please the palate as well.
- A mousse can be defined as a mixture of cooked ingredients, pureed and held together with gelatin, veloute sauce, mayonnaise or aspic jelly, then enriched with cream and sometimes flavored with wine.
- The mousse is always served cold, very often attractively moulded.
- A mousse is made with cooked meat, fish, poultry and nowadays, increasingly with vegetables.
- The method of preparation is the same for all recipes, whatever the ingredients used.
- The ingredients are first pureed, then mixed with a binding agent like gelatin. Then cream and seasoning are blended in.
- Mousse is often served on the cold buffet and at times for luncheon.
MOUSSELINE
- Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream.
- They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.
- Seasoning and a little cream can be incorporated towards the end of the processing. The mixture may be flavored with herbs like dill and parsley. It is then spooned into moulds like a timbale and then covered and steamed until the mixture has set.
- Mousseline can be served hot or chilled in the refrigerator and then 2 serve cold. Fish like salmon, trout, sole and other light white fish are normally used.
- Shell- fish like crab, shrimp, prawn and lobster are also popular. Mousseline is a good way to use p trimmings and left overs while pre- preparing fish. Besides fish, other ingredients like ham can also be used to make mousseline.
- Small timbales of mousseline can also be used as an accompaniment of the main course and also to decorate the cold meat platters that are set out on a buffet presentation.