A frozen mousse can have which of the following bases?

A frozen mousse primarily relies on a base that provides aeration and stability, making Italian meringue the most suitable choice. Italian meringue is made by whipping egg whites and gradually adding a hot sugar syrup to create a stable, glossy foam. This airy structure allows for a light texture in a frozen mousse, as it incorporates air efficiently while retaining moisture, which is crucial in frozen desserts.

In a frozen mousse, this base contributes to both the flavor profile and the creamy consistency, allowing the mousse to maintain its structure when frozen. The process of stabilizing the meringue with syrup ensures that the frozen mousse holds together without becoming icy or losing its lightness. This is a key characteristic for achieving a successful frozen dessert.

Other bases mentioned, such as pâte à choux, sponge cake, and whipped cream, do not provide the same level of stability and aeration required for a mousse that will be frozen. Pâte à choux is primarily used for items like éclairs and cream puffs, sponge cake is more dense and lacks the necessary structure, and whipped cream, while light and fluffy, does not have the stability provided by a meringue when exposed to freezing temperatures. These characteristics illustrate why Italian meringue is the ideal