California Avocado Mousse with Golden Caviar and Chive
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caviar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
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.
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.