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Ingredients
- Rum Cream:
- 2 California avocados, pureed with 1/4 cup lime juice
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 1/8 tsp salt
- 4 eggs, separated
- 1-1/4 cups water
- 3 tbsp light rum
- 1 cup heavy cream, whipped Rum Cream, given below
- 1/2 cup heavy cream
- 1 Tbsp light rum
Preparation
Step 1
Combine gelatin, ½ cup sugar and 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 souffle dish. Chill until firm.
Serve with Rum Cream.
Rum Cream:
Whip heavy cream with light rum. Makes about 1 cup
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