| souffle |
A sweet or savory dish in which beaten egg whites are incorporated to make it light and airy. Recipe: Asparagus Cheese Souffl?br>
출처: southernfood.about.com/library/info/bld_s.htm
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| souffle |
A fluffy French dish that can be savory or sweet and rises to a large puff as it bakes.
출처: www.glencoe.com/sec/busadmin/marketing/dp/rest_mgm...
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| souffle |
A sweet or savoury dish enriched with egg yolks with whisked egg whites folded in and then baked.
출처: thefoody.com/glossary/glossarys.html
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| souffle |
A light, fluffy baked egg dish consisting of a base (such as a heavy white sauce) mixed with egg yolks and flavoring ingredients into which beaten egg whites are folded just before baking. May be sweet or savory.
출처: www.wiley.com/legacy/products/subject/hospitality/...
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| souffle |
A souffl?is a feather light baked dessert made mostly of eggs or egg whites alone. Dessert souffl? have a base of pastry cream or fruit puree, with softly whipped egg whites folded in, then baked in ramekin molds until the egg whites expand. They should be eaten immediately as they deflate as they cool. Cold souffl? are actually mousses based on a rich gelatin, fruit or cream mixture. They are also very light, with cream and egg whites folded in. They are served cold or frozen.
출처: www.dufflet.com/html/freshCollection/glossary.asp
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