Definition of Mousse

1. Noun. A rich, frothy, creamy dessert made with whipped egg whites and heavy cream.

Generic synonyms: Afters, Dessert, Sweet
Specialized synonyms: Chocolate Mousse



2. Verb. Apply a styling gel to. "They mousse their hair "; "She mousses her hair"
Exact synonyms: Gel
Generic synonyms: Groom, Neaten

3. Noun. A light creamy dish made from fish or meat and set with gelatin.
Generic synonyms: Dish
Specialized synonyms: Fish Mousse, Chicken Mousse

4. Noun. Toiletry consisting of an aerosol foam used in hair styling.
Exact synonyms: Hair Gel, Hair Mousse
Generic synonyms: Toilet Articles, Toiletry

Definition of Mousse

1. n. A frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatin. Mousse differs from ice cream in being beaten before -- not during -- the freezing process.

Definition of Mousse

1. Noun. An airy pudding served chilled, particularly ''chocolate mousse''. ¹

2. Noun. A savory dish, of meat or seafood, containing gelatin. ¹

3. Noun. A styling cream used for hair. ¹

4. Verb. To apply mousse (styling cream). ¹

¹ Source: wiktionary.com

Definition of Mousse

1. to style with mousse (foamy preparation used in styling hair) [v MOUSSED, MOUSSING, MOUSSES]

Mousse Pictures

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Lexicographical Neighbors of Mousse

mousing
mousing over
mousings
mousle
mousled
mousles
mousling
mousme
mousmee
mousmees
mousmes
mousmé
mousmée
moussaka
moussakas
mousse (current term)
moussed
mousselike
mousseline
mousseline de sole
mousselines
mousses
mousseux
moussing
moust
moustache
moustache cup
moustached
moustached warbler
moustacheless

Literary usage of Mousse

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"mousse Marion. 1 quart vanilla ice cream. 1 teaspoon granulated gelatine. ... Cardinal mousse, with Iced Madeira Sauce. Line a mould with Pomegranate Ice; ..."

2. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Rice—Salsify or Oyster-Plant—Mock Oysters—To Boil Spinach—Frenched Spinach—Spinach with Eggs on Toast—Spinach mousse—To Cook Squash—Baked Squash—Squash ..."

3. The Mendelssohn Club Cook Book by Mendelssohn Club (Rockford, Ill.) (1909)
"Pineapple mousse. One cup diced canned pineapple; J^ pint whipped cream; 1 tablespoon gelatine soaked in a little water, and dissolved over the tea kettle; ..."

4. Salads, Sandwiches and Chafing-dish Dainties: With Thirty-two Illustrations by Janet McKenzie Hill (1899)
"Mould the mousse in small cups ; turn out on to a slice of chilled tomato resting upon a lettuce leaf; garnish with mayonnaise dressing, decorating both the ..."

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