Mousse
A mousse ( /ˈmuːs/ ; Prancis: [mus] ; "busa") minangka salah sawijining olahan jinis panganan sing disiapake kanthi alus sing nggabungake gelembung udara kanggo menehi tekstur sing entheng lan hawa. Bisa diwiwiti saka entheng lan alus nganti krim lan kandel, gumantung saka teknik persiyapan. A mousse uga manis utawa gurih . [1]
 Chocolate mousse garnished with ground cinnamon | |
| Ajangan | Dessert |
|---|---|
| Panggonan asal | France |
| Woworan pokok | Whipped egg whites or whipped cream, chocolate or puréed fruit |
| Variasi | Chocolate, vanilla, strawberry, choco vanilla etc. |
 Buku masakan: Mousse  Médhia: Mousse | |
Mouses manis biasane digawe nganggo putih endhog sing dikocok, krim kocok, [2] utawa kalorone, lan dirasakake nganggo siji utawa luwih saka coklat, kopi, karamel, [3] woh-wohan murni, utawa macem-macem ramuan lan rempah-rempah, kayata mint utawa vanilla . [4] Ing sawetara coklat mous, kuning telur asring diaduk dadi coklat cair kanggo menehi produk pungkasan minangka tutuk sing luwih sugih. Mousses uga biasane adhem sadurunge dilayani, lan menehi tekstur sing luwih padhet. Mousse sing digawe manis digawe dadi panganan cuci mulut, utawa digunakake kanggo ngisi kue sing lapang. Kadhangkala distabilake karo gelatin . [5] [6] Mous gurih bisa digawe saka daging, iwak, kerang, foie gras, keju, utawa sayuran . Mous panas asring entuk tekstur ringan saka tambahan putih endhog sing diantemi.
Rujukan
besut- ↑ a b "Mousse" Archived 2016-12-29 at the Wayback Machine.. Food Network Food Encyclopedia. Retrieved February 21, 2017.
- ↑ Prosper Montagné, Larousse Gastronomique, 1961 (English translation of 1938 French edition), p. 630
- ↑ "Caramel & White Chocolate Mousse Recipe". VideoCulinary.com (ing basa Inggris Karajan Manunggal). Dibukak ing 2016-01-04.
- ↑ "How to prepare Mousse" (ing basa Inggris Karajan Manunggal).[pranala mati permanèn]
- ↑ Hyman, Gaston (1977). Hyman, Phillip; Hyman, Mary (èd.). Lenôtre's Desserts and Pastries (édhisi ka-1st). Woodbury, New York: Barrons Educational Series Inc. kc. 78. ISBN 978-0812051377.
- ↑ "Paris Confidential: The Mystery Mousse Behind The Chocolate Bar". NPR.org (ing basa Inggris). Dibukak ing 2017-10-05.