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Puddings and mousses are both creamy, dairy-based dishes served slightly chilled, at room temperature or, if savory types, presented warm. They contain binding ingredients, such as starch, eggs, gelatin or grain, to help them maintain their shape after preparation. Custards are in the same family, but typically have denser textures and always contain eggs.
Puddings are cooked in pans placed directly on stovetops or in the tops of double boilers. They can also be baked, steamed or, in some cases, merely chilled to the desired consistency. Thickeners, such as flour or cornstarch, are typically used in puddings, either in conjunction with or instead of eggs. If cornstarch is used, the mixture must be boiled for several minutes to activate the starch's thickening agents. To use eggs as a thickener, they must be tempered before being combined with the other ingredients, which requires mixing a bit of the beaten egg with the hot mixture and then incorporating the mixture back into the pudding. This process equalizes the temperatures of the two components and prevents the eggs from curdling.
Dessert mousse is a lighter version of pudding that is almost always served cold or frozen. Its airiness is achieved through folding whipped fresh cream or stiff beaten egg whites into a cooled pudding base. The folding needs to be gentle and minimal to keep from deflating the air in the whipped cream or egg whites. To ensure mousse holds its shape, plain, unflavored gelatin is frequently added to recipes.
Sweet puddings can be smooth and silky like vanilla, chocolate and butterscotch varieties, or textured with cooked and cooled white rice, stale bread cubes, tapioca or additions like raisins, dates and coconut. Textured puddings are commonly baked to give them a chewy consistency. Savory puddings are usually egg-based, made with bread or rice, and flavored with cheese, vegetables or herbs, and baked until set.
Chocolate mousse is the most well-known dessert mousse, and it can be flavored with coffee, liqueurs or cooked fruit purees. Savory mousses are made with pureed seafood, meats or vegetables or have a cheese or foie gras base, all of which are lightened by mixing them with egg whites beaten to stiff peaks. To keep savory mousses from curdling, they are usually baked in a water bath to maintain even temperatures on all sides of the dish during cooking. Savory mousses are served warm.
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