In French culinary terms, soufflé glacé means a smooth, light-textured cream based on a variety of fruits, liqueurs, and natural flavorings. A frozen soufflé is prepared in much the same way as a parfait. The only difference is that in the soufflé glacé, the basic bombe mixture is combined with Italian meringue as well as, sometimes, whipped cream, instead of whipped cream alone. The meringue lightens the mixture and gives it a stiffer texture, which makes it easier to freeze on its own without the support of an ice cream lining. Another defining difference between a parfait and a frozen soufflé is that the latter is usually served in a soufflé mold with a paper collar extending above the top so that it looks like a hot soufflé that has risen (although the two methods of preparation have nothing else in common).