A COLD SOUFFLE term loosely applied to a number of airy egg dishes with a texture closely resembling a souffle. For the purist, however, they are more accurately known as snows or sponges, chiffons or Bavarians.

Snows or sponges are clear gels plus egg whites. A basic gelatin mixture is partially set, unbeaten egg whites are added and the mixture is beaten until soft peaks form and chilled until firm.

Chiffons are custard gels to which beaten egg whites are added. Egg Yolks are cooked with gelatin to make a custard base, stiffIy beaten egg whites are folded in and the mixture chilled. Chiffons can be enjoyed as they are or used for pie fillings.

Bavarians are custard gels made with egg yolks to which both beaten egg whites and whipped cream are added

Although such recipes are usually made with raw whites and/or yolks some can be cooked. -see Raw Eggs