California Avocado Mousse with Golden Caviar and Chive

Description
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

 * 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

 * 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.