Avocado Soufflé On A Rocket Salade
This recipe uses Avocado oil imported from New
Zealand. from Elysian Isle Avocado Oils
in Oregon. Recipe by Craig Searle.
I N G R E D I E N T S
2/3 cup rocket (arugula) lettuce
1/2 cup sun dried tomatoes
3 tablespoons shaved parmesan cheese
Elysian Isle Avocado Oil
Ingredients - Avocado Soufflé:
4 cups milk
1/2 cup Elysian Isle Avocado Oil
6 whole eggs
9 egg yolks
1/2 cup flour
2/3 cup mashed avocado
salt, pepper, nutmeg, cayenne
I N
S T R U C T I O N S
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.
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