Mousses and Frozen Soufflés

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Mousses and frozen soufflés are preparations built on proteins which are whipped to build foam walls: eggs, heavy cream, or combinations of both. A frozen soufflé is made, in French culinary language, from appareil de mousse à la crème, which means “batter for creamed mousse,” so you can easily see that mousses and frozen soufflés are closely related.