Vocabulario Clave de Postres - Mousse

a cold dessert with a smooth fluffy texture and with chocolate, fruit, etc.

having a flavor that is pleasent to eat or drink

‌sweet food eaten after the main dish

to take pleasure or find happiness in something or someone

to experience a particular emotion

(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible

light and soft in texture, giving a feeling of coziness or warmth

gentle to the touch

a white or gray visible mass of water vapor floating in the air

our body part that we use for eating, speaking, and breathing

something considered choice to eat

used to refer to a time in the past, showing how much time has passed before the present moment

a highly trained cook who often cooks for hotels or restaurants

to combine two or more distinct substances or elements to form a unified whole

the clear, viscous part of an egg, also known as albumen

a soft, red juicy fruit with small seeds on its surface

a sweet yellow fruit with a thin skin that grows in hot areas

cream that has been beaten by a mixer or whisk until it becomes light and fluffy

(of food) recently harvested, caught, or made

to combine two or more distinct substances or elements to form a unified whole

the thick, fatty part of milk that rises to the top when you let milk sit

a food prepared from roasted, ground cacao beans

having a sweet, fresh, or juicy taste or smell associated with various types of fruits

having a surface that is even and free from roughness or irregularities

to try something new or test an idea, method, or process to discover its effect, outcome, or validity

a layer of food that is spread over the top of a dish to make it taste or look better

a period of one hundred years

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

owning a great amount of money or things that cost a lot

completely without mistakes or flaws, reaching the best possible standard

elaborate or sophisticated in style, often designed to impress

a place where we pay to sit and eat a meal

a device that combines two or more input signals into a single output signal

the ability to accept or tolerate difficult or annoying situations without complaining or becoming angry

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

in a way that relates to the inherent origin or source

a food item that forms part of a recipe or culinary mixture

related to the most recent time or to the present time

a different form of something particular when compared with its previous form or forms

receiving a lot of love and attention from many people