'Mousse' is a word of French origin that is used to designate lightened foods made up of air bubbles separated by a liquid film, which only remain stable if the liquid from the walls does not fall back. They usually consist of the main product mixed with whipped cream or egg whites and with a stabilizer, usually gelatin. In whipping egg whites or creams, stability in the mousse is achieved when the air bubbles are small enough so that the surface forces are more intense than the forces of gravity that would cause the liquid to fall, allowing air to escape.
The modern evolution of the traditional mousse is the foam made with the ISI siphon , which uses nitrogen loads to inflate gas and thus avoids adding cream or egg whites to achieve the fluffy texture, intensifying the main flavor of the food to while offering a lighter finish . In addition, this instrument allows you to make hot foams (for example, mashed potatoes) or foams with juices and infusions, something unimaginable in classic mousses. The new gastronomic techniques are becoming more delicate and laborious.
