Question

Difference between mousse and mousseline

Answer 1

Mousse:

Mousse was a fruit flavored dish with the whipped cream, often fortified with gelatin. An airy pudding served chilled, particularly chocolate mousse. A savory dish, of meat or seafood, containing gelatin. A styling cream used for hair. He slicked his hair back with the mousse, but the cowlick still stuck up.

Mousseline:

Mousseline is the more of a sauce, like Hollandaise, that could be pureed to compliment a dish. A very fine, semi opaque fabric similar to muslin, typically made of silk, wool and cotton. A soft light sweet as well as savory mousse. A hollandaise sauce that has been made frothy with whipped cream and egg white, served mainly with fish and asparagus.

Answer 2

The difference in between mousse and mousseline is - 

Mousse - A mousse is a soft prepared food which incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on the preparation techniques. A mousse may be sweet or savory. Sweet mousses are typically made with whipped egg whites or whipped cream, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or different herbs and spices. Savory mousses are made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites. It is sometimes stabilized with gelatin.

Mousseline - Mousseline may be used either for a sauce or for a type of fabric. Sauce Mousseline is also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise sauce. Mousseline is also used for a very fine, semi-opaque fabric that is similar to muslin. It is a cotton fabric of plain weave.