Difficulty: Easy - for beginners
2 Avocados, pureed with 1/4 cup lime juice
1 envelope unflavored gelatin
¾ cup sugar
â…› tsp. salt
4 eggs, separated
1 ¼ cups water
3 Tbsp. light rum
1 cup heavy cream, whipped Rum Cream, given below
Rum Cream - Makes about 1 cup
½ cup Whip 1/2 cup heavy cream with
1 Tbsp. light rum.
Combine gelatin. 1/2 cup sugar an salt in top of double boiler. Beat egg yolks with water; add to gelatin. Stir over boiling, water until gelatin is dissolved about 5 minutes. Remove from heat; stir in rum and avocado puree. Cool until mixture mounds slightly when dropped from a spoon.
Beat egg whites until foamy; gradually beat in remaining in sugar until stiff, but not dry. Fold with whipped cream into gelatin mixture. Pour into 1-quart soufflé dish. Chill until firm. Serve with Rum Cream.