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    UNIT-2, 7 - Mousse and Mousseline

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    SUGATA NAYAK
    1. Mousse and mousseline are similar but differ in their ingredients and preparation methods. Mousse uses cooked ingredients that are pureed, while mousseline uses uncooked meat or fish pureed with egg whites. 2. Mousse contains gelatin or aspic jelly to bind the ingredients, along with cream. Common mousses include lobster mousse and asparagus mousse. 3. Mousseline is made from raw meat or fish pureed with egg whites and sometimes cream. It is set by cooking in molds like timbales. Fish mousselines are a good way to use trimmings and leftovers.

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    UNIT-2, 7 - Mousse and Mousseline

    Uploaded by

    SUGATA NAYAK
    37 views2 pages
    1. Mousse and mousseline are similar but differ in their ingredients and preparation methods. Mousse uses cooked ingredients that are pureed, while mousseline uses uncooked meat or fish pureed with egg whites. 2. Mousse contains gelatin or aspic jelly to bind the ingredients, along with cream. Common mousses include lobster mousse and asparagus mousse. 3. Mousseline is made from raw meat or fish pureed with egg whites and sometimes cream. It is set by cooking in molds like timbales. Fish mousselines are a good way to use trimmings and leftovers.

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    mousse

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    UNIT-2, 7- Mousse and Mousseline (1)

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    1. Mousse and mousseline are similar but differ in their ingredients and preparation methods. Mousse uses cooked ingredients that are pureed, while mousseline uses uncooked meat or fish pureed with egg whites. 2. Mousse contains gelatin or aspic jelly to bind the ingredients, along with cream. Common mousses include lobster mousse and asparagus mousse. 3. Mousseline is made from raw meat or fish pureed with egg whites and sometimes cream. It is set by cooking in molds like timbales. Fish mousselines are a good way to use trimmings and leftovers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    37 views2 pages

    UNIT-2, 7 - Mousse and Mousseline

    Uploaded by

    SUGATA NAYAK
    1. Mousse and mousseline are similar but differ in their ingredients and preparation methods. Mousse uses cooked ingredients that are pureed, while mousseline uses uncooked meat or fish pureed with egg whites. 2. Mousse contains gelatin or aspic jelly to bind the ingredients, along with cream. Common mousses include lobster mousse and asparagus mousse. 3. Mousseline is made from raw meat or fish pureed with egg whites and sometimes cream. It is set by cooking in molds like timbales. Fish mousselines are a good way to use trimmings and leftovers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ADVANCE FOOD PRODUCTION

    5TH SEMESTER
    IHM BHUBANESWAR

    VII) Mousse and Mousseline


    Types of Mousse: sweet or savoury, on the basis of ingredients like avocado,tomato,
    salmon, lobster, with or without sauce, can be vegetarian or non vegetarian, gelatin or without
    gelatin, light or very light (just flavour), smooth or not, chemiser or not, moulded, filled in
    service containers, prepard baked moulds or vegetables, spread on a base or rolled like a
    roulade and cut.

    Difference between mousse and mousseline

    1. Mousse means froth/ foam and mousseline means smooth like muslin.

    2, Mousse can be fior many portion and mousseline are prepare uni portion.

    3. Mousseline in addition also means presence of cream like mousseline sauce- hollandise
    with cream, mousseline potato- duchess with lightly whipped cream,

    4. Mousseline also means- a very light forcemeat.

    The terms mousse and mousseline are often used inter-changeably and confused with each other.

    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,
    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, and 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.

    Basic Mousse
    Cooked Meat : 450gms
    Chicken, fish, rabbit, boneless
    Reduced Aspic Jelly : 200ml
    Thick Béchamel/Veloute : 60gms
    Double Cream : 150ml
    Salt and Pepper : to taste

     Dice the meat and process to a fine paste in a blender.


     Add the béchamel/ veloute, aspic and the seasoning.
     Fold in the whipped cream.
     Spoon into moulds and chill.

    Note: The moulds could be coated with aspic jelly.

    Lobster Mousse
    Cooked Lobster Meat : 400gms
    Aspic Jelly : 150ml (concentrated)
    Béchamel : 60gms
    Double Cream : 150ml
    Salt and pepper : to taste

     Process the lobster to a smooth paste.


     Mix with the béchamel and aspic jelly.
     Fold in the whipped cream and the seasoning.
     Pour into a mould and chill.

    Asparagus Mousse
    Asparagus Spears (cooked) : 450gms
    Chicken Veloute : 100gms
    Lemon Juice : 1 tsp
    Aspic Jelly : 200ml (concentrated)
    Double Cream : 150ml
    Salt and Pepper : to taste

     Puree the Asparagus; add lemon juice, veloute and the aspic jelly.
     Fold in the cream and the seasoning.
     Various flavored mousse can also be used as a filling for various items such as barquettes,
    vol-au-vents and cucumbers, tomatoes and mushroom caps.

    Mousseline

    Mousseline is made out of a combination of uncooked meat that are pureed 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 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 trimmings and leftovers 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.

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