souffle
UK: ˈsuː.fleɪ | US: suːˈfleɪ
n. a light, fluffy baked dish made with egg yolks and beaten egg whites, typically served as a sweet or savory dish.
The word soufflé entered English in the early 19th century from French, where it literally means "blown" or "puffed up." This reflects the culinary technique of incorporating air (via whipped egg whites) to create its characteristic rise. The Latin root sufflare ("to blow beneath") hints at the action of steam or air expanding during baking. The term perfectly captures the dish’s ephemeral, airy quality.
The chocolate soufflé collapsed before we could serve it.
She mastered the art of making a perfect cheese soufflé.
A well-made soufflé should be light and fluffy.
The restaurant’s signature dessert is a raspberry soufflé.
He accidentally opened the oven too early, ruining the soufflé’s rise.