|1.||a light creamy dessert made with eggs, cream, fruit, etc, set with gelatine|
|2.||a similar dish made from fish or meat|
|3.||the layer of small bubbles on the top of a glass of champagne or other sparkling wine|
|4.||short for styling mousse|
|[C19: from French: froth]|
|the offspring of a zebra and a donkey.|
|a screen or mat covered with a dark material for shielding a camera lens from excess light or glare.|
savoury or sweet dish with the consistency of a dense foam, composed of a pureed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilized by the addition of gelatin.
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