dried meringues directly from the oven to an
airtight container, and serve as soon as
possible after removing from the container.
Cold Mousses and Soufflés: Reinforcement
from Fat and Gelatin In addition to being
served as is in the form of a sugar- and heat-
stabilized meringue, an egg foam can also be
enrobed in a mixture of other ingredients, for
which the foam serves as a hidden
scaffolding. The cold mousse and cold soufflé
(essentially a mousse molded to look like a
hot soufflé that has risen above its dish) hold
well for hours, even days, and require only
minimal cooking. Instead of being stabilized
when heat coagulates egg proteins, these
mixtures are stabilized when cold congeals
fats and gelatin protein.
The classic dish of this kind is chocolate
mousse. In its purest form, it is made by
melting chocolate — a blend of cocoa butter,
starchy cocoa particles, and finely ground