California Avocado Soufflé

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


Rum Cream


  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