Jeni Wright, Eric Treuille, Le Cordon Bleu

Mousse

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A light, airy dish of whisked sweet or savoury ingredients, folded together until evenly blended. Often set in a decorative mould and usually served turned out, either hot or cold.

© 1996 All rights reserved. Published by Le Cordon Bleu.