Mousse The French word for “froth” or “foam,” referring to a velvety smooth dessert. It may be made from chocolate or fruit purees and lightened with whipped egg whites and/or whipped cream. It may also include gelatin for a firmer texture. It is a dessert and also used as a filling for cakes and pastriesThere are so many varieties of mousse that it is impossible to give a rule that applies to all of them. In general, we could define a mousse as any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both. Note that Bavarians and chiffons fit this description. In fact, they are often served as mousses, but with the gelatin reduced or left out so the mousse is softer. There are many kinds of bases for mousses. They may be nothing more than melted chocolate or puréed fresh fruit, or they may be more complex, like the bases for chiffons. Some mousses contain both beaten egg whites and whipped cream. When this is the case, most chefs prefer to fold in the egg whites first, even though they may lose some volume. The reason is that if the cream is added first, there is more danger it will be overbeaten and turn to butter during the folding and mixing procedure.If egg whites are folded into a hot base, they will cook or coagulate, making the mousse firmer and more stable. Whipped cream should never be folded into hot mixtures because it will melt and deflate.

Parfaits are made by alternating layers of ice cream and fruit or syrup in tall, narrow glasses. They are usually named after the syrup or topping. For example, a chocolate parfait has three scoops of vanilla or chocolate ice cream alternating with layers of chocolate syrup, and topped with whipped cream and shaved chocolate.

Parfait (pahr - ‘ fay) 1. An American dessert of ice cream layered with a flavored syrup and sometimes fruit, and topped with whipped cream, nuts, and a maraschino cherry. It is traditionally served in a parfait glass, which is a tall, narrow, footed glass with a fluted top. 2. The French word for “perfect,” referring to a still - frozen dessert made by folding whipped cream into a flavored p â te à bombe mixture. It has a light, airy texture and is typically molded to enhance its appearance.

roulade (roo - ‘ lahd) The French word for “ roll, ” referring to a sweet or savory item that has been stuffed and rolled. In pastry, it is typically a thin sponge cake that is filled with jam or cream and rolled into a cylinder. It is similar to a Swiss roll but richer and smaller in circumference.