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Lemon and blueberry mousse pots

These refreshing mousse pots, combining tangy lemon curd mousse with a sweet blueberry compote, make for a light but indulgent fruity dessert, perfect for the warmer months.

  • 25 minutes prep. time
  • 10 minutes cooking time
  • Serves 4
  • Cakes, bakes & desserts
Side view of the lemon and blueberry mousse pots
Enjoy these light but indulgent dessert pots | © National Trust/William Shaw


For the compote

  • 150g blueberries
  • 20g caster sugar

For the mousse

  • 200ml double cream
  • 150g lemon curd
  • 1 lemon, zest and juice

To serve

  • 50g blueberries


Step 1

For the compote

Place the blueberries and sugar in a pan. Heat gently and bring to a simmer until the blueberries start to break down slightly, release their juices and the sugar is dissolved.

Step 2

Divide the compote between your serving pots and refrigerate until cold.

Step 3

For the mousse

Place the lemon curd in a bowl. Add the zest and juice of the lemon, then beat until smooth.

Step 4

Place the cream in a bowl and whisk using a balloon whisk until soft peaks have formed.

Step 5

Add in the lemon curd mixture. Fold it through gently so it's just combined but some swirls of lemon curd remain.

Step 6

Gently spoon the mousse mix over the blueberry compote and place your serving pots back in the fridge to set.


Step 7

When serving, top the mousse with the remaining fresh blueberries.

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