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1. Mousse and mousseline are similar but differ in their ingredients and preparation methods. Mousse uses cooked ingredients that are pureed, while mousseline uses uncooked meat or fish pureed with egg whites. 2. Mousse contains gelatin or aspic jelly to bind the ingredients, along with cream. Common mousses include lobster mousse and asparagus mousse. 3. Mousseline is made from raw meat or fish pureed with egg whites and sometimes cream. It is set by cooking in molds like timbales. Fish mousselines are

Author

SUGATA NAYAK

Language

EN