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I wasn't expecting such a big response! No, anyway, pudding is not only sweet, but nonetheless I think in this context, as a starter, a mousse seems to be the right answer. Thank you everybody for replying and clarifying the question for me.
As Chiara says, a soufflé rises in the oven. If it is cooked, made with beaten egg-white, it is probably a soufflé (and probably eaten hot); if made with gelatine and hardened in fridge, a mousse. Otherwise I would go for pudding ... there are several 'savoury parmesan bread puddings out on the Net'
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Explanation: mousse in the US implies that it's sweet
Denise DeVries United States Local time: 06:46 Works in field Native speaker of: English PRO pts in category: 4