Soufflé   

A soufflé is a light and airy egg-based dish.

The word “soufflé” is the past participle of the French verb souffler which means “to blow”, “to breathe”, “to inflate” or “to puff”.

The very first time a recipe for soufflé appeared in print was in Le Cuisine Modern by French master cook Vincent La Chapelle in the early 18th century.

The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813, and by 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery a recipe for soufflé was included as just another recipe.

There is lots of types of souffles like for desert of for a meal for example cheese and chocolate are the most popular around the word .