Mousses d’Entremets

Sweet Mousses

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

A mousse differs from a Bavarois in that it usually contains stiffly beaten egg whites. Any Bavarois can be turned into a mousse, but the reverse is not true.


  • Recipe of Bavarois à la Crème
  • 3 egg whites
  • Dash of salt
  • 6 tablesp


  1. Make Bavarois. At the time the whipping cream is added to the partially set Bavarois, whip the egg whites and salt until starting to get stiff. Then sprinkle in the sugar and beat until whites are very stiff. Fold into the Bavarois mixture alternately with the whipped cream.
  2. Pour mixture into a rinsed