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There seems to be some confusion these days in identifying a true mousse from a pudding. Seems everyone is calling their beautiful rich dessert “mousse”. But is it the true blue French dessert whose brilliant texture lingers on the palette long after it’s gone? I wanted to create a mousse but a true mousse in every sense of the word, one that could stand proud to its name. In order to do that I had to understand exactly what defined this delicious dessert. After some reading and a visit to a French eatery I discovered that while the differences between a pudding and a mousse are subtle, they are in […]