Aerated Desserts Utilizing Foams

This method is for preparations that contain one or up to three different foams, from egg whites, egg yolks, whole eggs, and/or heavy cream. These items include mousses, creams (which are traditionally called “Bavarois” or “Bavarian,” but in this book they will be referred to as “creams”), semifreddo, parfaits, soufflés, bombes, Chiboust, diplomat, sabayon (or zabaglione), foams (or espumas), and Chantilly. The foams are used mainly to add lightness and a smooth texture. Some of these items can be simply refrigerated, or they can be frozen.