Mousse vs. Bavarois — What's the Difference?

A mousse (; French: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.

A pudding similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur.

A sweet or savoury dish made as a smooth, light mass in which the main ingredient is whipped with cream and egg white

A mass of tiny bubbles that forms on the top of a glass of champagne or sparkling wine

A light, foamy preparation used for styling hair

A frothy brown emulsion of oil and seawater formed by weathering of an oil slick.

Style (hair) using mousse

Any of various chilled, airy desserts made with flavored whipped cream, gelatin, or eggs

A molded dish containing meat, fish, or shellfish combined with whipped cream or egg whites and often gelatin.

An aerosol foam used to control and style the hair.

To apply a styling foam to (the hair).

An airy pudding served chilled, particularly chocolate mousse.

A savory dish, of meat or seafood, containing gelatin.

A styling cream used for hair.

A stable emulsion of water and oil that is created by wave action churning the water where an oil spill occurs.

To apply mousse (styling cream).

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.

Any of a variety of foods whipped to a light texture; as, a salmon mousse.

A foam containing special chemicals, used for styling hair.

A light creamy dessert set with gelatin

A light creamy dish made from fish or meat and set with gelatin

Toiletry consisting of an aerosol foam used in hair styling

Apply a styling gel to;