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Seafood Mousses

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

A mousse [MOOSE] consists of a full-flavored base of cooked, puréed food lightened with whipped cream and/or beaten egg whites, served with no further cooking. Sweet dessert mousses are part of the pastry chef’s repertoire, while savory mousses are the responsibility of the garde manger department. Mousses are served cold or at cool room temperature, usually in small portions, as appetizers, because they are usually rich as well as light. Mousses made from seafood are among the most popular.

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