Mousse

This dessert is a dense and rich chocolate mousse-like cake chilled in a mold.

Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

When my Scottish stepmother married my father, in 1963, she had a lot to learn about cooking. Once she made my father what she thought was a charming American variety of onion for dinner; they turned out to be bulbs of garlic. She's come a long way since then, providing our family with increasingly exotic taste memories influenced by years of living in Mexico and Brazil. The secret to a good fool, whatever the fruit, is to taste as you go. Some need more sugar; any fruit with little acidity benefits from a smidgen of lemon or lime juice; and more delicate flavors, like mango, require less cream. Active time: 15 min Start to finish: 1 1/4 hr (includes chilling)

Also great layered with some sweetened mixed berries or other fruit and presented in parfait glasses.

Melted miniature marshmallows are used to lighten and thicken this creamy mousse. Begin preparing it a day before serving.

These delectable treats can be kept in the freezer for up to one month. They're great to have on hand for snacks or for serving to unexpected company.

Sweetening the mousse with honey adds a Provençal touch to a classic French dessert.

While not exactly diet food, this mousse allows chocoholics to indulge and spares them calories from yolks, butter and cream.

Crumbled amaretti add great crunch and nice almond flavor to this layered dessert.

We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.

A very pretty, fresh-tasting dessert that can be assembled a day ahead.

At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket.

If there’s a more chic dessert move, we do not know it.