Description Edit

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.

Ingredients Edit

Directions Edit

  1. As close to service as possible, pit and peel avocados; purée in a food processor.
  2. Add lemon juice; continue to process until smooth.
  3. Whip cream until it forms firm peaks.
  4. Fold cream into avocado puree.
  5. Season to taste with salt and pepper.
  6. Refrigerate.
  7. To serve pipe a rosette (about ⅓ cup) avocado mousse onto a serving plate.
  8. Top with ½ teaspoon golden caviar; garnish with several pieces of chive.

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