Mousse Quotes

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream.
The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element.
The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thi ~ Stacey Ballis

Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [ ... ] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts. ~ Katherine Neville

Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded with chunks of candied ginger and frosted with a lemon cream cheese icing. John and Marie brought a flourless chocolate souffle cake filled with chocolate mousse, glazed with chocolate ganache and decorated with white chocolate swirls. Jag and Nageena brought a really interesting dessert called halwa that is made with carrots. And I brought Gemma's shortbread. ~ Stacey Ballis

I had, I'll admit, effected a certain style - a method, if you will - of cupcake eating. To begin, you remove the cupcake liner carefully so as not to unnecessarily crumble the cake, and set it aside. You then turn the cupcake slowly in your hand, taking bites along the line where cake meets icing, your mouth filling with a perfect combination of both components. Once you've come full circle, you gently twist off the bottom half inch of cake, a move that takes considerable finesse and leaves a delicate sliver of cake - the ideal size for lying flat on your tongue and allowing it to slowly dissolve, building anticipation for that final bite. To finish, you are left with the center cylinder of cake and icing, the cupcake's very heart, sometimes filled with a surprising burst of custard or jam or mousse, sometimes not, but always, always, the most moist, flavorful bite of the entire cupcake. Take a breath before diving into that final, perfect bite; it is to be savored for as long as possible. Finally, of course, you scavenge the crumbs from the cupcake liner you set aside during step one, then ball the liner into your fist and overhand it into the nearest receptacle. Make the shot? You get another cupcake. ~ Meg Donohue

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection.
The problem was that I didn't have any peach mousse or filling. But I quickly improvised.
"You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think."
As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant.
I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together. ~ Judith M. Fertig

A smile flickered across Coral's face. "Have you ever noticed that once you have had a taste of certain sweets - raspberry trifle is my own despair - it is quite impossible not to think, not to want, not to crave until you have taken another bite?"
"Lord Swartingham is not a raspberry trifle."
"No, more of a dark chocolate mousse, I should think," Coral murmured.
"And," Anna continued as if she hadn't heard the interruption, "I don't need another bite, uh,night of him. ~ Elizabeth Hoyt

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot. ~ Julia Child

My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do. ~ Duff Goldman

My favourite pudding is a toss-up between cheesecake - proper, New York cheesecake - and apple crumble and custard. Custard is very important, or dark chocolate mousse. Tea: probably Earl Grey, splash of milk. ~ Tom Hiddleston

I feel old when I see mousse in my opponent's hair. ~ Andre Agassi

A Complete List of Lily's Nicknames
Silly
Little
Lil
Monkey
Bunny
Bunny Rebbit
Mousse
Tiny Mouse
Goose
Silly Goose
Mongoose
Monster
Monster.com
Peanut
Penuche
Pinochle
Sweet Pea
Walnut
Walnut Brian
Copper Bottom
Crazy
Baby
Puppy
Guppy
Old Lady
Crank
Cranky
Cranky Pants
Squeaky
Squeaky Frome
Tiger
Dingbat
Mush
Mushy Face
Hipster
Slinkster
Slinky
Bean
Dog ~ Steven Rowley

My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat. ~ Rodney Dangerfield

Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome. ~ Julia Glass

Nico's hair was combed straight up, stiff with mousse, the tips dyed the color of traffic cones. ~ Frederick Weisel

Well then, first would be the abalone and sea urchin- the bounty of the sea!
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...! "What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef.. ~ Yuto Tsukuda

When I was 16 and arrived in France, I discovered chocolate mousse. I was crazy about the bread, too. Every morning, I'd go to the bakery and get a fresh croissant. It made me feel very sophisticated. ~ Jerry Hall

I love chocolate mousse, that's probably my favorite. I'm a big strawberry shortcake fan as well. I'm not mad at classic vanilla either. I'm not, I'm not sure what the word is. Cake discriminatory? Cakeist? ~ Kevin McHale

Sure, there are good things, lots, sure, blow jobs, chocolate mousse, winning streaks, the warm fire in your enemy's house, good book, hunk of cheese, flagon of ale, office raise, championship ring, the misfortunes of others, sure, good things, beyond count, queens, kings, old clocks, comfy clothes, lots, innumerable items in stock, baseball cards and bingo buttons, pot-au-feu, listen, we could go on and on like a long speech, sure it's a great world, sights to see, canyons full of canyon, corn on the cob, the eroded great pyramids, contaminated towns, eroded hillsides, deleafed trees, those whitened limbs stark and noble in the evening light, geeeez, what gobs of good things, no shit, service elevators, what would we do without, and all the inventions of man, Krazy Glue and food fights, girls wrestling amid mounds of Jell-O, drafts of dark beer, no end of blue sea, formerly full of fish, eroded hopes, eruptions of joy, because we're winning, have won, won, won what? the . . . the Title. ~ William H. Gass

I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The middle tier would be a vanilla cake filled with a fluffy vanilla mousse and a layer of roasted strawberries. The top tier, designed to be removed whole and frozen for the first anniversary, would be one layer of chocolate cake and one of vanilla with a strawberry buttercream filling. The whole cake would be covered in a layer of vanilla buttercream, perfectly smoothed, and the tiers separated by a simple line of piped dots, looking like a string of pearls. ~ Stacey Ballis

The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind. ~ Julie Powell

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it. ~ Alton Brown

Wen is one of my favorite products because it's one tub full of shampoo and conditioner, all in one. I really love that because it's so simple. Then I throw in some mousse and walk outside and let it air dry. That makes it really beachy and cool. I'm very low maintenance and that's what keeps your hair healthy - when you don't fuss with it as much. ~ Nina Dobrev

Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)...
... and the yolk is salmon roe firmed in a gelatin!
The salmon roe pop crisply, filling the mouth with a rich saltiness...
... that is wrapped up in the mild smoothness of the gelée!"
"Oh! This looks like it's just a hard-boiled egg...
but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks!
The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!"
"Then what is this? It looks like an egg in its shell...."
"Oh, this?"
"She punctured it!"
"It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel."
"Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!"
"And that is everything! All together, I call it...
..."The Three-Faces of-an-Egg Breakfast.""
What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect!
On this one plate...
... are miniature representations of...
... the flavors of the ocean, the forest and the earth ~ Yuto Tsukuda

A storm of fruity sweetness!
A concerto of seafood and herbs!
And a fragrant duet of thick lamb mousse and creamed root vegetables!
All three glasses present their own colorful tableau that unfolds across your tongue! ~ Yuto Tsukuda

And when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk. ~ Richard Sax

A child is not a salmon mousse. A child is a temporarily disabled and stunted version of a larger person, whom you will someday know. Your job is to help them overcome the disabilities associated with their size and inexperience so that they get on with being that larger person. ~ Barbara Ehrenreich

Mousse was a Labrador retriever, which is a large enthusiastic bulletproof species of dog made entirely from synthetic materials. This is the kind of dog that, if it takes an interest in your personal regions (which of course it does) you cannot fend it off with a blowtorch. ~ Dave Barry