Iced Avocado Soufflé, Strawberry Coulis And Crunchy Tuile

The day before, cut a hat off the avocados, then remove the pulp with a small spoon (keep the hulls and hats). Scrape the vanilla bean to remove the seeds. Mix the avocado pulp with the lemon juice and vanilla seeds.

At the same time, heat the sugar with the water. Beat the egg whites until they are not too stiff. When the syrup reaches 128 °C, pour it little by little over the whites while whisking and continue to whisk until it cools. Mix this meringue with the avocado purée. Using a piping bag, fill the avocado shells; place the caps on and put them in the freezer.

Preheat oven to 200°C. Make the tiles: mix the orange juice with the sugar and melted butter, then gradually add the flour. Divide the dough into small piles on a paper-lined baking sheet and roll out into into small discs. Sprinkle with almonds and place in the oven.

When the tiles are colored, remove the baking sheet from the oven. Wait 2 to 3 minutes, then remove them with a spatula. Set the cooled tiles aside in a plastic box with a tight-fitting lid.

On the day, remove the coulis and avocados from the freezer 10 minutes before serving. Arrange the avocados on the plates, garnish with a tile and a little coulis, and garnish with halved strawberries. Our advice : Choose round rather than elongated avocados, which will be more stable on the plates and easier to scoop out. If you don't have a confectioner's thermometer to measure the temperature of the avocado mousse, test the temperature by pouring a spoonful of syrup into a bowl of ice water: you can then form a soft ball.