The word mousse is French for foam. However, in culinary terms,mousse refers to a large category of dishes that have a foamlike,light, smooth texture usually made with a gelatin, egg white orwhipped cream base, and can be served chilled or frozen.
The mousse category of dishes is so vast and varied, it issometimes hard to tell what is or is not a mousse. You can mistake acold souffle, a pate and a mousseline for mousse and be partlycorrect. They all have the distinguishing textural features of themousse but are categorized differently because of a specific dish,method of cooking or usage particular to them.
But never mind about all that. All you need to remember …
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