Difference Between Mousse and Mousseline
Mousse:
A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on the preparation techniques. A mousse may be sweet or savory. Sweet mousses are typically made with whipped egg whites or whipped cream, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or different herbs and spices. Savory mousses are made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites. It is sometimes stabilized with gelatin.
How to make Mousse Chocolate Recipe :- Check out video below
Mousseline:
Mousseline may be used either for a sauce or for a type of fabric. Sauce Mousseline is also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise sauce. Mousseline is also used for a very fine, semi-opaque fabric that is similar to muslin. It is a cotton fabric of plain weave.
Mousseline translates as muslin in French, and as this also describes a delicate, light cloth, which neatly sums up the texture needed. As a classic mousseline sauce is so light and airy, you need to think carefully about what to serve the sauce with; it will not hold up to strong, or heavy flavors or textures. The mousseline needs to be served with other equally delicate textured foods, like fish and eggs.
The eggs used to make this sauce must be as fresh and possible and where possible use free range, preferably organic. They are not cooked for long in the recipe, so freshness is paramount.
- A very fine, semi opaque fabric similar to muslin, typically made of silk, wool or cotton.
- A soft, light sweet or savoury mousse.
- A hollandaise sauce that has been made frothy with whipped cream or egg white, served mainly with fish or asparagus.
How to make Mousseline Recipe :- Check out video below
