Table of Contents
Tuck into these lemon and blueberry mousse pots For the compote, place the blueberries and sugar into 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. Divide the compote between your serving pots and refrigerate until cold.
Grease a springform pan with cooking spray, then press mixture into pan. In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom. Meanwhile, place chocolate chips in a heatproof bowl.
In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat.
Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved.
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