Avocado and Grapefruit Soufflé

Whip the egg whites (250 g) with stevia (250 g) until thick and glossy.

Peel the avocado (300 g), cut the flesh into pieces, and blend it with lemon (25 g) into a smooth purée.

Fold the egg-white foam into the purée. Separately whip the cream 35% fat (240 g) and gently combine it with the avocado mixture.

Divide the mixture between ramekins and bake at 180 °C for about 40 minutes until the center is set.

Peel the grapefruit (300 g), remove the membranes, cut it into small pieces, and garnish the baked soufflé.