Avocado Souffle On A Rocket Salade

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This recipe for Avocado Soufflé On A Rocket Salade uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. Recipe by Craig Searle.

Recipe By: Craig Searle.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2/3 cup rocket (arugula) lettuce
    • 1/2 cup sun dried tomatoes
    • 3 tablespoons shaved parmesan cheese
    • Elysian Isle Avocado Oil
  • 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


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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