Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













               

DessertsA delicious dish of crème caramel. Photo by Rafa Irusta | Dreamstime.

MENU

   

   

Desserts

Category Main Page
Articles & Reviews

  

Main Nibbles

Main Page
Articles & Reviews Of Fine Foods From A to Z

 

Product Reviews

Main Page

Foods, Beverages, Books,
News & More

   

   

 

September 2006
Updated May 2009

Product Reviews / Main Nibbles / Desserts

Custard Glossary

Page 4 Terms & Definitions: G ~ P

 

This page includes terms such as mousse, mousseline, panna cotta and pot de crème.

This glossary is protected by copyright and cannot be reproduced in whole or part.
Use this index bar to visit other pages.

b  c  d  e  f  g  h  i  j  k  l  m  n  o  p  q  r  s  t  u  v  w  x  y  z

 

Gelatin
A clear, odorless and flavorless setting agent derived from animal bones. It is used to set cold desserts such as mousses and bavarian creams. Strict vegetarians and kosher people who do not consume any animal products use vegetable setting agents, including one made from agar agar, an algae.

Macaroon Custard
A half cup of macaroon crumbs is folded in to the custard prior to baking.

Chocolate Mousse
Chocolate mousse photo courtesy of Morton’s The Steakhouse.

Mousse
A French term meaning “froth” or “foam,” mousse is a rich, airy custard made of whipped cream, eggs and gelatin that can be either sweet or savory and hot or cold. Cold dessert mousses are usually made with fruit purée, a spice (vanilla, almond) or other flavoring such as chocolate. A mousse is light and airy due to the addition of whipped egg whites, whipped cream, or both. Fruit mousses are usually fortified with gelatin. Mousses are too soft to mold into a semi-rigid form, so they are usually piped or scooped into the final dessert presentation and garnished with additional whipped cream prior to serving.

Savory mousses can be made from meat (ham, chicken, veal, e.g.), fish, shellfish, foie gras, cheese or vegetables. Hot mousses usually get their light texture from the addition of beaten egg whites. They’re generally baked in a bain-marie to prevent the mixture from curdling.

Mousseline
In savory cooking, a mousseline is a sauce made by folding unsweetened whipped cream into a hollandaise. In sweet dishes, it refers to a buttercream lightened with crème pâtissière that is used as a filling for cakes and pastries.

Oeufs à la Neige
See floating island.

Pastry Cream
See crème pâtissière. This is the form of custard used to fill cream puffs and éclairs.

Panna Cotta
Italian  for “cooked cream,” it is a light, silky-smooth egg custard made with heavy cream and gelatin and typically served with fresh fruit or a fruit purée. Panna cotta originated in the Piedmont area of northern Italy, a region known for its cream.

Panna cotta
Panna cotta.

Pot de cremePot de crème. Shown, Fitz & Floyd Rondelet.

Pot de Crème
French for “cup of cream,” it is an eggy, soft and smooth custard made of equal parts of cream and milk and an extensive amount of egg yolk—e.g., 6 yolks per 2 cups of cream/milk (or half and half). It is traditionally served unadorned, except perhaps with a decorative candied violet, in a small, lidded porcelain cup (the “pot”). The porcelain pots can be plain white or colored ceramic; or they can be ornately-decorated fine porcelain. Pots can be single- or dual-handled.

 

Continue To Page 5: Terms With Q ~ Z

Go To The Article Index Above

 

 

© Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact