Goat Cheese Mousse With Blueberry Compote

• FOR THE COMPOTE:
• 1 pint Blueberries
• 1 Tablespoon Sugar
• 1 Lemon, Zested
• 1 pinch Salt
• FOR THE MOUSSE:
• 1/4 cups Heavy Cream
• 3 Tablespoons Sugar
• 8 ounces, weight Greek Yogurt (full Fat)
• 4 ounces, weight Goat Cheese
• 1 teaspoon Vanilla
• 1 pinch Salt

1. 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.
2. 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.
3. When ready to serve, top each with an equal amount of the blueberry compote.

blueberries, sugar, lemon, salt, mousse, ubc, sugar, yogurt, cheese, vanilla, salt

Taken from tastykitchen.com/recipes/desserts/goat-cheese-mousse-with-blueberry-compote/ (may not work)