Mousseline is a fluffy mixture made with cream and egg whites, often used with meat or as a sauce. It can also be used as a filling for cakes or as a cake icing. Recipes vary, but typically include pureed meat or fish, seasonings, and butter.
Mousseline is a type of fluffy mixture, usually pureed, that has a mousse-like consistency. It is often made with meat, especially chicken or fish, but can also be made without. Mousseline almost always uses some kind of cream. The term can also refer to a hollandaise-type sauce that also uses whipping cream.
The recipes of this food are very variable. The only ingredients needed are the cream and the egg whites. Sugar is normally added to sweet versions as well. Mousseline gets its name, however, for the mousse-like texture created by certain ingredients and the cooking process, not the ingredients themselves.
When preparing meat mousseline, seafood or chicken can be used. Fish, like salmon, is a popular choice. Also an option is shrimp or a combination of fish and shrimp. Shallots, salt and white pepper are often added to the meat mousseline as seasonings. Egg whites and butter are usually included as well.
To make, all ingredients except the cream are pureed in a food processor. Once the mixture is smooth, the cream is added slowly while the processor is running. Alternatively, the mixture can be chilled, then half of the cream is folded into the cold dish. The other half is beaten or beaten until stiff, and then also folded into the mix.
The fluffy result can be placed on vegetables or layered in plates. The mousseline can also be cooked in buttered ramekins. The ramekins are then placed in a grill pan filled with water, covered with parchment paper, and allowed to cook. Sauce, such as tomato cream, is often included in mousseline prepared in this way.
Mousseline can also be used as a filling for cakes. The thorough combination of custard and cold sliced butter in a mixing bowl creates a simple, sweet filling base to which fruit, chocolate, or another flavoring can be added. Mixing should be done with a paddle attachment initially, then with a whisk about halfway through.
Cake icing is another use for mousseline. A simple buttercream frosting can be made with butter, cream of tartar, egg whites, and sugar. Similar to making meringues or angel cakes, the egg whites are beaten until a foam forms, then cream of tartar is added and the egg whites are beaten again.
Once the mixture begins to stiffen, sugar is added gradually and the whites are beaten until stiff. Cooks control the stiffness of the mixes by removing the beater blades. If solid peaks are left, the mixture is ready.
Sugar water, heated until syrupy, can be added once the whites are stiff. Next, the butter is whisked into the mix. Once completed, a flavoring may be included. Fruit or chocolate syrups, nut extracts, or even espresso powder can be added to flavor the mousseline glaze.
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