Mousse Recipes

What are they? 
The name of mousses, so much in kitchen is given like in desserts, to very diverse preparations, that mostly colds are served or even semifrozen, but that also, and in not few occasions, they are consumed hot. They say that is a matter of very diverse preparations because in this elaboration, next to some basic ingredients (milk, eggs, cream of milk) that, with some variations, they are being repeated practically in all they, they intervene other totally different (herbs, fish, meat, fruits, sugar)that are the ones that confer them a determined character and they do them an entrance, a main course or a dessert. Consequently, the place that occupies in a menu they can vary so much, why these preparations (that, said it is in transit, they are used to be surrounded by a halo of prestige) they are grouped it signifies "foam" (term that is used when frosting wants to be avoided).It refers to the spongy texture that is prerogative of all they. The modern kitchen (that enables the use of refrigerators and mixers and puts to our fish glue leaves reach and gelatin in dust, insipid or with delicate flavors, that maintain the consistency of them prepared) has simplified considerably the execution of these dishes that in Process of elaboration. Originally, to mount or to foam the preparations resorted to two procedures: poured a custard in a container, that was placed on crushed ice or on a mixture of ice and salt, and was beaten until formed foam; or well was incorporated cream of mounted milk to a purée of fruits mixed with syrup. In both cases, the jelled mousses all cold. The preparation, we put for example, of a mousse of based on dessert a pure of fruits, to serve it cold, implied the meticulous preparation of a mold, put a hermetic cover fund and walls were lined with fine role; subsequently the recently elaborate preparation was overturned in it, was covered with a circle of role, the cover was adjusted and to be sure to totally  airtight was surrounded to the edge of all to enter contact with the ice hardened, so it could penetrate in the mold neither a saltwater bit that went being removed of the mixture of crushed ice and you leave, arranged in an utensil of the form and the convenient size, in which submerged the mold. After all these preparations, the mold in immersion was left 2 hours so that the preparation will acquire the tried to cause to coincide little more or less with the hour to serve the dish, the mold of the ice was removed, was clarified exteriorly, of the one that withdrew the roles, was decorated and was carried at the table also them prepared for mousses that they should bear a cooking in a double sauce pan poured itself in a container that was placed on ice, to incorporate them, little Of down up, the cream of milk or the clear of mounted egg, or some and other currently, is used to dispense with the ice and resorts to chill the prepared leaving it to rest in the refrigerator approximately 2 hours.