California Avocado Mousse with Golden Caviar and Chive

Ingredients

 * 9 medium California avocados, ripe
 * 6 Tbsp lemon juice (3 lemons)
 * 2 Cups whipping cream
 * salt and pepper to taste
 * ¼ Cup Golden Caviar
 * chives, cut in 2-inch lengths as needed for garnish

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.