Lemon and blueberry mousse pots

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.