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Hass Avocado Mousse with Sevruga Caviar Recipe
Give your next affair a gourmet touch with crème fraiche and avocado mousse topped with decadent Sevruga caviar.
Prep Time:
15
Re-Calculate: Ingredients
Ingredients:
- Kosher salt, to taste
- Red chile powder, to taste
- 5 Tbsp. finely chopped white onions
- 4 ripe, Fresh Hass Avocados, seeded, peeled and halved
- 1/2 cup extra virgin olive oil
- 2 lemons, juiced
- 8 oz. crème fraiche (1 oz. per serving)
- 8 tsp. Sevruga caviar (1 tsp. per serving)
Instructions:
- Purée avocados in a blender.
- Add the olive oil and lemon juice to the avocado purée.
- Season the purée with salt and red chile powder, to taste.
- Put avocado purée in a small bowl and mix in chopped white onions.
- Spoon the avocado purée into cocktail glasses.
- Cover the purée in each glass with 1 oz. crème fraiche.
- Garnish each serving with 1 tsp. Sevruga caviar.
- Enjoy!
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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