It is an absolute treat when you have a source of fantastic fresh ingredients. I only use the goats cream cheese from Tveitakjerring in Tysnes and as I had a dinner to plan and a container of goats cream cheese in my fridge, it was a pretty easy decision on dessert. (You can of course use any soft goats cream cheese)
A wonderful balance between sweet and sour with the addition of a blueberry compote and the best part is that it only took me 15 minutes to make, then it is into the fridge to set until you are ready to serve dessert. You could of course add toasted pistachios or any nut of your choice for texture.
This dessert is definitely worthy of any summer lunch or dinner! Well, I could probably have this for breakfast as well!
- • For the Mousse:
- ½ cup x whipping cream
- 75g x sugar
- 280g x Greek full fat yogurt
- 140g x Goats cream cheese
- 2 tsp x vanilla extract
- Pinch of salt
- • For the Blueberry Compote
- 350-400g x blueberries (fresh or frozen)
- 2-3 Tbsp x honey (or to taste)
- Zest of one lemon
- Pinch of salt
- Start by making the blueberry compote by adding all the ingredients into a pot and cooking on medium low heat, stirring frequently.
- The blueberries should be a bit soft but still maintain their shape.
- Allow to cool slightly and refrigerate for a minimum of 30 minutes.
- To make the mousse, whip together the cream and sugar either with a stand or hand mixer.
- Add in the yogurt, goat cheese, vanilla and salt and mix until blended.
- Divide equally between 4 to 6 ramekins or glasses and refrigerate for about an hour to firm up.
- When ready to serve, top each with an equal amount of the blueberry compote.