1. Combine gelatin. 1/2 cup sugar an salt in top of double boiler.
2. Beat egg yolks with water; add to gelatin.
3. Stir over boiling, water until gelatin is dissolved about 5 minutes.
4. Remove from heat; stir in rum and avocado puree.
5. Cool until mixture mounds slightly when dropped from a spoon.
6. Beat egg whites until foamy; gradually beat in remaining in sugar until stiff, but not dry.
7. Fold with whipped cream into gelatin mixture.
8. Pour into 1-quart souffle dish.
9. Chill until firm.
10. Serve with Rum Cream.
11. Breakfast Anytime Guacamole

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.