Carmel Avocado Parfait With Royal Iranian Osetra Caviar

2 avocados
1 teaspoon lemon juice
salt and pepper to taste
4 tablespoons heavy cream
1 ounce Royal Iranian Oestra Caviar

Note: Chill martini glasses before serving.

Peel avocados and purée through a very fine sifter. Add lemon juice, salt, and pepper to taste. Refrigerate for 2 hours.

Mix heavy cream, salt, and pepper. Place mixture in a squeeze bottle and shake well. Between soup spoons scoop avocado parfait into a martini shaped glass. [Editor’s note: You could also use an ice cream scooper.] Squeeze white cream around the avocado. Place caviar on top of avocado and serve. Serves 4.