Fast Break: Mousse

Mousse. No, not the hair product. The food. Light, airy, and totally decadent, it roughly translates to “foam” in French, because of course something this delicious originated in France. Most people think it was invented in the 18th century after chocolate was introduced to the European continent. To prepare their chocolate drink they milled and whipped the chocolate until it foamed, but it didn’t take them long to realize if they added eggs it would whip up even nicer.
Once it was introduced into American cuisine there started a bit of a confusion of the difference between pudding and mousse, and understandably so! They are both a fantastic dessert, light, creamy, and best when coupled with chocolate. The biggest difference to understand is it’s all about the eggs.
Mousse is whipped egg whites, which creates the air to make it so fluffy and also bind the mousse together. Pudding is generally made with some type of cream and cornstarch to thicken it. Pudding is also experiencing a trend of people adding things into it, like chia seeds, fruits, and nuts. Healthy pudding, what a concept!
With mousse being so light and fluffy and generally delicious, we at Sunny Street decided to experiment. What if we made it fruity and drizzled it over french toast? We tried it, and it was fantastic! So for this summer only we’re serving our Summer Berry French Toast. We whip up our homemade blueberry mousse in house, along with our homemade berry reduction sauce. This is a truly berry-ful french toast, capturing all the flavors of summer.

Summer Berry French Toast

Homemade berry reduction and blueberry mousse drizzled over our thick sliced french toast, topped with strawberries and whipped cream.