The name for this delicate dessert comes from the French; the word translates literally as “frothy, foamy, or light.” To make a mousse, an aerating ingredient such as whipped cream and/or meringue is folded into a base, such as a fruit purée, vanilla sauce, cream, pudding, curd, sabayon, or pâte à bombe (cooked whipped egg yolks). The base should be light and smooth so the aerating ingredient can be incorporated easily. In this Chef’s Tip, learn the proper technique to produce professional results at home.
