I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong name for the wrong recipe or are there important differences between them?
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2Can you link one of those cooked mousses?– MienCommented Mar 18, 2014 at 8:59
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epicurious.com/recipes/food/views/Cauliflower-Mousse-235759 or ifood.tv/recipe/fish-mousse-with-bercy-sauce– alex-e-leonCommented Mar 19, 2014 at 15:46
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3 Answers
There is no strict delineation between these two terms. Either can be savory or sweet.
Some common differences are:
- Mousses may get their foaminess from from plain whipped egg whites, a meringue, whole eggs, whipped cream, or something else; a souffle is always leavened by whipped egg whites.
- Mousses (except for some seafood mousses, which are gently poached) are rarely cooked as a whole dish; souffles are always baked to get additional rise.
- Mousses are almost always served cold; souffles are usually served hot, immediately out of the oven to retain the additional rise they get in the heat of the oven.
One might consider souffles a type of baked mousse, much as quiches are a specific type of tart, but that terminology is rarely used.
See also:
answered Mar 18, 2014 at 9:00
In my opinion
- A soufflé is something that requires heat and will "rise" when cooked
- A mousse does not "rise" and is general served uncooked
You can demould the mousse but the soufflé doesn't demould.
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