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A dramatic serving bowl is always going to come apart in sections, so that you experience the combination of rabbit and squash first as a cold mousse, then as room-temperature rillettes with blood sausage, and finally as a cinnamon-scented consommé kept hot with a roasted rock.
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A hot or cold mousse (I'll use the space-saving term) has three essential elements: the primary ingredient - fish, chicken, game, vegetables or fruit - the binding agent, usually cream, eggs, gelatin or mayonnaise, and the lightening agent, which can be whipped cream or lightly beaten egg whites.
Or a cold, cold, cold, cold prickly?
A cold soup of carrot spiced with cumin and garnished with thinly sliced foie gras worked brilliantly on a hot night; chicken liver mousse smacked of the smokiness of bacon and was cleverly offset by pomegranate seeds.
She had a cold.
He predicted a cold, cold winter.
Make a cold pack.
Use a cold pack.
Construct a cold frame.
We splurged on the menu degustazione, which was about $19. Following a prosecco, included in the price, we were served three appetizers: a vegetable mousse, cold trout with beans and aioli, and crostini with four different toppings.
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com