aubergine mousse ingredients 4/6 servings 2 aubergines 150 cl whipping cream 4 cloves of garlic 100 g flaked almonds 1 lemon olive oil (5 tablespoons or so) salt, pepper chop aubergine into medium-sized chunks (each into approx. 16 pieces) place into oven pan in one layer peel garlic cloves, and slit lengthways in halves poke the garlic into some of the aubergine chunks drizzle olive oil on top salt, pepper in the oven 200 (T.6) for approx. 40 minutes take out when roasted golden brown, blend into smooth pure leave out to cool down when the pure is cool, place in fridge for a few minutes meanwhile, extract the juice from the lemon whip up the cream incorporate lemon juice to pure then gently fold in the whipped cream adjust salt and pepper if necessary TO SERVE roast almonds under grill for 1 minute no longer or they burn spoon onto plate drizzle a little cream (not whipped) around mousse sprinkle with almonds et voil! Wine If the mousse is served cold, and its texture is quite rich, try a Bugey blanc (for instance a chardonnay, from domaine Monin, Les Btardes, tte de cuve 1999 or an uncanny white beaujolais, (chteau de Lavernette 1998). If it is served at room temperature, and the aubergine flavour is stronger, our advice is to choose a red beaujolais rouge or a dry claret (such as chteau Bois-Malot).