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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 purée
… leave out to cool down
… when the purée is cool, place in fridge for a few minutes
… meanwhile, extract the juice from the lemon
… whip up the cream
… incorporate lemon juice to purée
… 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 voilà!

© fleurri weurri 2002
plain text version for printing
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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 Bâtardes, tête de cuvée 1999 or an uncanny white beaujolais, (château 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 château Bois-Malot).

Rule 2: House Chiefs

Whoever cooks a meal get to be chief for the day (or night). And that is just fairy nuff.

Craig McMillan — excerpt from 'The House Rules at 53 Tudor Road'.

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• Prawn Curry Soup
• Tarragon Chicken & Cherry Tomatoes
• Summer Creme Caramel

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