YIELD: 12

Black Bean and Ancho Chili Sauce (recipe follows)
Pico de Gallo (recipe follows)
Avocado puree (recipe follows)
Mousse (recipe follows)

For the Black Bean and Ancho Chili Sauce:

1 cup chopped onion
2 Tbsps. minced garlic
12 Ancho chilis, steamed and seeded
2 cups drained canned black beans
2 Tbsps. cumin
1 Tbsp. lime juice (or to taste)
salt, to taste

For the Pico de Gallo:

3 Tbsps. finely chopped tomatoes
2 Tbsps. finely chopped red onion
1 Tbsp. finely chopped jalapeno
1 Tbsp. minced cilantro

For the Mousse:

8 oz. goat cheese
1 to 2 Tbsps. minced roasted garlic
2 ½ Tbsps. minced cilantro
2 to 4 Tbsps. heavy cream
Salt and pepper to taste

For the Avocado Puree:

3 avocados
2 Tbsps. lime juice
salt to taste

For Assembly:

24 avocados
¼ cup lime juice
salt, to taste

1. For the Pico de Gallo: In small bowl, combine Pico de Gallo ingredients; set aside.

2. For the Black Bean and Ancho Chili Sauce: in small covered saucepan over medium heat cook onion and garlic until tender, about 5 to six minutes.

3. In another small saucepan over medium heat, simmer Ancho chilis in water, covered, until soft. Strain, reserving liquid.

4. In food processor, blend beans, onion, garlic and drained chilis. Add enough reserved chili liquid to make paste consistency. Blend in cumin and 1 Tbsp. lime juice. Taste and add additional lime juice and/or salt as needed.

5. For the Mousse: In a food processor, blend goat cheese, roasted garlic and 2 Tbsps. heavy cream. Blend until smooth, adding an additional Tbsp. or two of cream if needed. Stir in cilantro and salt and pepper to taste. Spoon into pastry bag and set aside.

6. For the Avocado Puree: Cut avocados in half; spoon out pit. Spoon avocado into mixing bowl of food processor. Add lime and salt and mash or blend until pureed. Spoon into pastry bag and set aside.

7. To prepare the Charlotte: Cut the 24 avocadoes in half; spoon out pit. Remove peel and cut each avocado into 12 slices, reserving the smaller pieces at each side for other use.

8. For each serving: tear off a piece of plastic wrap about 10" long. Place flat on counter, brush with lime juice and sprinkle lightly with salt. Make a pinwheel of slices from each avocado on the plastic, overlapping at the center as needed. Brush with additional lime juice. Carefully lift from table and lower into a 2½" ring mold. Press gently to fit slices against side of mold.

9. Pipe the charlotte half full of the avocado puree and then half full with the mousse. Fold avocado slices over the mousse

Recipe: Juan Duboue, Texas Culinary Academy, Austin, TX/Chilean Hass Avocado; Photo: Chilean Hass Avocado