Francisco Migoya

Frozen Mousse

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Mousse is a French term that means “foam” or “froth.” A frozen mousse is composed of two foams: either an egg yolk foam and whipped heavy cream, or an egg yolk foam and an egg white foam, plus a flavor base (fruit purée or chocolate). Typically a frozen mousse will contain equal parts of the combined foams and the flavor base (1:1 ratio), which makes it the densest aerated frozen dessert.

A recipe for mousse that is intended for refrigeration should not be frozen. If you have such a recipe and you want a frozen version of it, you must adjust your ratio of foam to flavor base, as more foam is required for a frozen item in order for it to give you a smooth consistency. Also, don’t forget that refrigerated mousses often contain gelatin, which helps the foam remain stable in those temperatures. A frozen mousse does not require gelatin, because once the foam is frozen, the air bubbles will stay in place.