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Avocado Souffle With Fondue Sauce

Chef.at.Home's picture
Ingredients
For souffle
  Eggs 6
  Ripe avocado 1 Large
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Liquid red pepper seasoning 2 Drop (Few Drops Required)
  Minced onion 1 Teaspoon
  Milk 1 Cup (16 tbs)
For fondue sauce
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned sliced mushrooms 4 Ounce (1 Can)
  Shredded process swiss cheese 4 Ounce (1 Cup)
Directions

1.. Make the souffle: Separate eggs, putting whites into a medium-size bowl, yolks into large bowl.
2. Peel, pit and mash avocado by pressing through a sieve into a small bowl with a wooden spoon.
3. Melt butter or margarine in medium-size saucepan; blend in flour, salt, liquid red-pepper seasoning and onion; cook, stirring constantly, until bubbly; stir in milk. Cook over low heat, stirring constantly, until sauce thickens and bubbles 1 minute; remove from heat. Blend in avocado; cool.
4. Beat egg whites just until they form soft peaks in a large bowl.
5. Beat egg yolks well; slowly stir in cooled avocado mixture; lightly fold in the beaten whites until no streaks of sauce or egg white remain; pour into 8-cup souffle dish or straight-side baking dish.
6. Bake in moderate oven (350°) for 45 minutes, or until puffy-firm and golden on top.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Avocado
Cook Time: 
50 Minutes

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