Place 3 C of milk with the seasoning and 1/3 C of Elysian Isle Avocado Oil on to stove to heat. Blend 1 C of milk with 6 whole eggs and the flour, add to heated milk and stir, cook over a low heat stirring continuously for 10-15 minutes until thick consistency.

Add 9 yolks and cook for a further 10 minutes.

Add avocado and remaining Elysian Isle Avocado Oil, mix until melted and put in container with cartouche to avoid a skin.

Whisk egg whites and fold in and place in buttered ramekins and bake in a hot oven at 180 degrees for 15-20 minutes.

Presentation: Place lettuce in bowl and season with salt and pepper, add parmesan cheese and tomatoes.
Drizzle a little Elysian Isle Avocado Oil over to dress and toss.

Place in a neat pile in the middle of a main course plate when soufflé is almost cooked, turn soufflé out of ramekin and drizzle Elysian Isle Avocado Oil very lightly around the plate