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Chilean Hass Avocado Charlotte

CHILEAN HASS AVOCADO CHARLOTTE

YIELDS 12 SERVINGS

Description

Chilean Hass Avocado Charlotte stuffed with a smoked salmon, goat cheese, and roasted garlic mousse. Served on black bean ancho chili sauce with red corn tortilla chips and garnished with black tobiko pico de gallo. This dish would be served during the fall and winter seasons at any casual fine or fine dining restaurant as an appetizer.

Ingredients

Avocado Charlotte — yields 12 servings

  • 24 ea. Chilean Hass Avocado, halve and sliced lengthwise
  • 3 c. Mousse
  • 3 c. Avocado Puree
  • 2½ c. Black Tobiko Pico de Gallo
  • 3½ c. Black Bean and Ancho Chili Sauce
  • AN Red Corn Tortilla Chips
  • AN Lime Juice
  • AN Salt


Mousse — yields about 3 cups

  • 1 c. Lox
  • 1 c. Chevrai Goat Cheese Original
  • 4 heads Roasted Garlic
  • 2½ T. Cilantro, minced
  • AN Heavy Whipping Cream
  • AN Salt
  • AN Pepper

Avocado Puree — yields about 3 cups

  • 3 ea. Chilean Hass Avocado
  • AN Lime Juice
  • AN Salt

Black Tobiko Pico de Gallo — yields about 2½ cups

  • ¾ c. Black Tobiko
  • 3 T. Tomato, brunoise fine
  • 2 T. Red Onion, ciseler fine
  • 1 T. Jalapeno, brunoise fine
  • 1 T. Cilantro, minced fine

Black Bean and Ancho Chili Sauce — yields about 3½ cups

  • 2 c. Black Beans, canned
  • 12 ea. Ancho Chili, seeded and stemmed
  • 1 c. Onion, small ciseler
  • 2 T. Garlic, minced
  • 2 T. Cumin, ground
  • 2 T. Whole Butter
  • AN Lime Juice
  • AN Salt

Red Corn Tortilla Chips — yields enough for 12 servings

  • 24 ea. Red Corn Tortillas
  • AN Salt

Instructions

  • Lay a piece of foodservice film flat and coat it with lime juice.
  • lay down a pinwheel of avocado slices, overlapping slightly.
  • Coat the avocado pinwheel with lime juice and season lightly with salt.
  • Carefully lift film from table and lower into a 2½ in. ring mold.
  • Gently press to fit the avocado pinwheel against sides of mold.
  • Pipe the charlotte half-full with avocado puree and then the other half with mousse.
  • Fold the avocado pieces over the mousse and seal with overlying foodservice film.
  • At time of service, streak plate with sauce and unmold charlotte onto plate.
  • Garnish with black tobiko pico de gallo.
  • Stack chips on plate.
  • Serve.

Mousse

  • Add lox, goat cheese, and roasted garlic to food processor.
  • Add enough heavy whipping cream to allow puree of ingredients, being careful not to over blend the cream.
  • Push product from food processor through a strainer into a mixing bowl using a spatula.
  • Fold in additional heavy whipping cream to a consistency just thicker than puree of avocado.
  • Add cilantro to mixing bowl and fold in.
  • Season with salt and pepper as needed.
  • Put into pastry bag until service.

Avocado Puree

  • Add meat from avocados into a mixing bowl and mash with a fork to consistency of a puree.
  • Add lime juice and salt as needed.
  • Put into pastry bag until service.

Black Tobiko Pico de Gallo

  • Mix ingredients in a mixing bowl, being careful not to macerate caviar.

Black Bean and Ancho Chili Sauce

  • Sweat onion and garlic in small saucepan.
  • Simmer ancho chilies in water until re-hydrated.
  • Strain ancho chilies and reserve liquid for consistency moderating.
  • Strain beans.
  • Add onion mixture, ancho chilies and beans to food processor
  • Blend ingredients.
  • If necessary, add ancho chili liquid to mixture until paste consistency.
  • Season with cumin and enough lime juice for a noticeable flavor, then balance with salt.

Red Corn Tortilla Chips

  • Cut tortillas into thin elongated triangular strips.
  • Deep fry at 260 degrees until crisp.
  • Allow chips to drain then place into mixing bowl with brown paper napkins.
  • Salt as needed.