I. ˈmüs noun
( -s )
Etymology: French, literally, froth, from Late Latin mulsa hydromel, from Latin, feminine of mulsus mixed with honey, sweet as honey — more at mulse
1.
a. : a frothy dessert ; especially : a dessert of sweetened and flavored whipped cream, or thin cream and gelatin, frozen without stirring
b. : a purée of meat or fish lightened with gelatin or whipped cream or both
chicken mousse
c. also mousse·line |mü|slēn, -üsə|l- : a food so prepared as to be light, spongy, or creamy in texture and usually containing gelatin, cream, or whites of eggs
broccoli mousse
— compare soufflé
2. : moss green
II. noun
: a foamy preparation used in hair styling
III. ˈmüs transitive verb
( -ed/-ing/-s )
: to apply mousse to (hair)