A side dish served hot from the oven at dinner, made of eggs, milk, and flour or other farinaceous substance, beaten till very light, and flavored with fruits, liquors, or essence.
A soufflé is a feather light baked dessert made mostly of eggs or egg whites alone. Dessert soufflés 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 soufflés 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.
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit