{ "items" : [
    { "id" : "http://dbpedia.org/resource/Chiboust_cream"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Crème chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream.Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.It was supposedly created and developed by the pastry Chef M." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Chiboust cream" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Crème chiboust" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/France" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Custard",
          "http://dbpedia.org/resource/Whipped_cream",
          "http://dbpedia.org/resource/Egg_white" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "crème pâtissière,whipped creamoregg whites" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Custard"] } } }
