Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Gelatin | 1 envelope (7g) | 23 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 California avocados, pureed with 1/4 cup lime juice
- 1 envelope unflavored gelatin
- ¾ Cup sugar
- 1/8 tsp salt
- 4 eggs, separated
- 1 ¼ Cups water
- 3 Tbsp light rum
- 1 Cup heavy cream, whipped Rum Cream, given below
- Run Cream
- Makes about 1 cup
- ½ Cup Whip 1/2 cup heavy cream with
- 1 Tbsp light rum.
- =
Directions
Combine gelatin. 1/2 cup sugar an 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.
Breakfast Anytime Guacamole