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Yazoo Soufflé

Miss Ethel Smith was a dedicated member of the Mississippi Daylily Society. Her home was No Mistake Plantation and it was a gathering spot for daylily people. In 1983 Miss Ethel developed the ‘Yazoo Soufflé’ daylily, a ruffle-edged, double, apricot cream flower. Organic daylilies are edible and make a beautiful addition to desserts, like this one, in which cream and apricots are fluffed up. Even though this dessert is really a mousse I call it a soufflé in honor of Miss Ethel’s lilies.

Cooks' Note

Pick daylilies in the morning, remove the stamen, and place them in a large zipper-top food-storage bag until needed later the same day; if you pick them late in the day they will close up.

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