From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. (n.) an airy, "little-nothing" dessert made with stiffly beaten egg whites or whipped cream folded into a mixture containing chocolate, fruit purée or gelatin. 2. (n.) an alternate name for a whisk. 3. (v.) to beat ingredients (such as cream or egg whites) to incorporate air and make them light and fluffy.
