Light food Moussa and soufflé, terrines and blancmange,parfait and jellies - dishes, which are based on the principle of lightness, a great many. Most of these delicacies came to us from the French court cuisine: at the luxurious banquets of the era of Louis XIV, they played the role of a kind of interlude that allowed guests to relax and refresh their gastronomic perception in the intervals between the more dense and substantial snacks. For the same purpose, royal chefs sought to diversify the list of airy desserts, which crowned the meal, which at that time often consisted of several dozen changes and could seriously tire even the most sophisticated gourmet. It is sweet - dessert - varieties of mousses, parfait and soufflé are most common today. However, in reality, the possibilities that the airman’s structure of the dish gives the cook are truly inexhaustible.
