Recipe: Avocado Soufflé in Shell

1 Preheat your oven to 320°F (160°C) (th5+).

2 Cut your avocados in half, remove the pit, then using a large spoon, hollow them out without making holes in the shells.

3 Pour the avocado flesh into a bowl, add the cream, salt and pepper (or wasabi), the egg yolks, then blend for about fifteen seconds.

4 Place your 4 avocado halves in a shallow dish, fill them with your mixture, then pour hot water around them halfway up, bake for 30 minutes.

5 Meanwhile, put a pan on the heat, pour a little olive oil, when it's hot roast your shrimp for 2 minutes on each side, then 1 minute before the end on one side add your small bacon pieces, cover and turn off your heat.

6 Remove your shells, place them on nice plates, then arrange your shrimp and bacon pieces on top in the hollows and finish by glazing with the remaining oil from the pan.
For a long time, every time I threw away my avocado shells I thought that one day I should do something with them. Well, it's done! By the way, I almost forgot to tell you that in the end it was very good (smile). The 3 mixed flavors: the softness of the avocado flesh mixed with that of a slightly crispy shellfish plus this little smoked aroma, it's excellent.