Mousse, a French word meaning "frothy" or "foamy," is a name given to a light and airy dish that may be either sweet or savory. Sweet dessert mousses are made by folding something foamy, such as beaten egg whites or whipped cream, into a cooked egg yolk or gelatin mixture that is flavored with puréed fruit or chocolate. They are served cold. Savory mousses are made with ground fish, meat, poultry, cheese or vegetables that are usually blended with cream or egg yolks. Beaten egg whites are added to produce the light texture. Savory mousses are baked and served hot.