Description
Greek yogurt lightens up this creamy treat and adds the perfect tang!
Ingredients
- FOR THE COMPOTE:
- 1 pint Blueberries
- 1 Tablespoon Sugar
- 1 Lemon, Zested
- 1 pinch Salt
- FOR THE MOUSSE:
- ¼ cups Heavy Cream
- 3 Tablespoons Sugar
- 8 ounces, weight Greek Yogurt (full Fat)
- 4 ounces, weight Goat Cheese
- 1 teaspoon Vanilla
- 1 pinch Salt
Preparation
Make the blueberry compote by adding the blueberries, sugar, lemon zest and salt to a pot. Cook on medium low heat, stirring frequently, for about 5 minutes or until the sugar has dissolved. The blueberries should be a bit soft but still maintain their shape. Allow to cool slightly and refrigerate for at least 1/2 hour.
Make the mousse by whipping together the heavy cream and sugar, either with a stand or hand mixer. Beat in the yogurt, goat cheese, vanilla and salt. Pour evenly into four 8-ounce jars or glasses and refrigerate for about 1 hour to firm up.
When ready to serve, top each with an equal amount of the blueberry compote.
