California Avocado Mousse with Golden Caviar and Chive
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Contents |
[edit] Description
[edit] Ingredients
- 9 medium California avocados, ripe
- 6 Tbsp lemon juice (3 lemons)
- 2 Cups whipping cream
- salt and pepper to taste
- ΒΌ Cup Golden Caviar
- chives, cut in 2-inch lengths as needed for garnish
[edit] Directions
As close to service as possible, pit and peel avocados; puree in a food processor.
Add lemon juice; continue to process until smooth.
Whip cream until it forms firm peaks.
Fold cream into avocado puree.
Season to taste with salt and pepper.
Refrigerate.
To Serve
Pipe a rosette (about 1/3 cup) avocado mousse onto a serving plate.
Top with 1/2 teaspoon golden Caviar; garnish with several pieces of chive.
Note:
The Restaurant School, which developed this recipe, serves this mousse on a chilled teaspoon topped with a bit of Caviar and 1 piece of chive. This recipe makes approximately 128 mounded tsp.
