Difference between revisions of "California Avocado Soufflé"

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m (Text replace - "Directions" to "Procedures")
 
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* 1 Tbsp [[white rum|light rum]]
 
* 1 Tbsp [[white rum|light rum]]
  
== Directions ==
+
== Procedures ==
 
# Combine [[gelatin]], ½ cup [[granulated sugar|sugar]] and [[salt]] in top of double boiler.
 
# Combine [[gelatin]], ½ cup [[granulated sugar|sugar]] and [[salt]] in top of double boiler.
 
# Beat [[egg yolk]]s with [[water]]; add to [[gelatin]].
 
# Beat [[egg yolk]]s with [[water]]; add to [[gelatin]].

Latest revision as of 10:53, 15 July 2012


Description

A cold sweet souffle with natural unfussed elegance. A lovely dessert for a formal menu and the making of a simple one.

Ingredients

Rum Cream

Procedures

  1. Combine gelatin, ½ cup sugar and salt in top of double boiler.
  2. Beat egg yolks with water; add to gelatin.
  3. Stir over boiling, water until gelatin is dissolved about 5 minutes.
  4. Remove from heat; stir in rum and avocado puree.
  5. Cool until mixture mounds slightly when dropped from a spoon.
  6. Beat egg whites until foamy; gradually beat in remaining in sugar until stiff, but not dry.
  7. Fold with whipped cream into gelatin mixture.
  8. Pour into 1-quart souffle dish.
  9. Chill until firm.
  10. Serve with Rum Cream.

Rum Cream

  1. Whip heavy cream with light rum.
  2. Makes about 1 cup