Cream Acting as the Lightener

After the meat protein is puréed and the egg added, the next step is to add the cream. In addition to the high proportion of milk fat in the cream helping form the mousseline’s emulsion, the milk fat also gives the mousseline a rich, creamy mouthfeel. However, the most apparent function of the cream is to make the mousseline forcemeat light in texture. For this reason, the cream is referred to as the lightener. The water in the cream dilutes the protein gel and, thus, loosens the mousseline’s bind.