Understanding Mousses

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Published 2010

All mousses have two main components:

The purée base, which in a savory mousse may consist of cooked or smoked seafood, cooked or smoked poultry, smoked meats, cooked or raw vegetables, or cheese. To ensure proper mixing and achieve a silken texture, the purée base must be very smooth. It must also be full-flavored and highly seasoned, because its flavor is diluted with the addition of the lightening ingredients.
Lightening ingredients (or lighteners) in a savory mousse are whipped cream and/or beaten egg whites. Their purpose is to capture air and give the mousse a light, fluffy texture when incorporated into the purée base.

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