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1. Drop the akee into a small skillet or saucepan and slide the pan gently back and forth over moderate heat for about 5 minutes, or until all of the liquid has evaporated.
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2. With the back of a large spoon, force the akee through a fine sieve set over a deep mixing bowl or puree it through a food mill. Set the akee aside.
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3. In a heavy 1½-to 2-quart saucepan, melt 3 tablespoons of the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.
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4. Pour in the milk and, stirring constantly with a whisk, cook over high heat until the mixture thickens heavily and comes to a boil. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour. Stir in the Worcestershire sauce, salt and white pepper.
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5. Remove the pan from the heat and beat in the egg yolks, one at a time. Stir in the akee and cool the mixture to room temperature.
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6. Preheat the oven to 375°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1½-quart souffle dish.
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7. In a deep bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
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8. Stir about one quarter of the whites into the akee mixture, then pour it over the remaining egg whites. Gently but thoroughly fold them together with a rubber spatula, using an over-under cutting motion rather than a stirring motion.
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9. Pour the souffle mixture into the prepared dish and lightly smooth the top with the spatula. Bake in the middle of the oven for about 35 minutes, or until the souffle puffs above the rim of the dish and the top is lightly brown. Serve at once.
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