{
  "key": "Soufflé",
  "value": "A soufflé is a baked dish built from two parts: a flavoured base — a thick béchamel or pastry cream for savoury and sweet versions, or a fruit purée — and whisked egg whites folded through to lighten it. In the oven the air trapped in the whites expands and steam pushes the mixture up, so it rises dramatically above the rim of the dish. The name comes from the French souffler, 'to blow' or 'to puff up'. A soufflé sinks a few minutes after it leaves the oven; that is normal, not a failure, which is why it is served the moment it comes out. For a good rise: butter the ramekin and coat it with grated cheese, sugar or fine breadcrumbs using upward strokes so the mixture can climb the sides; whisk the whites only to soft-to-firm peaks, as over-whisked whites turn grainy and can no longer stretch; fold them into the base gently in two or three additions to keep the air in; and keep the oven door shut while it bakes."
}