Vanilla and White Chocolate Mousse with Blueberry Compote

Cook Time 20 minutes + chilling time

Servings 4

Ingredients

Blueberry Compote

250g fresh blueberries

50g caster sugar

1 tsp vanilla bean extract

1 tsp cornflour, sifted and dissolved into 1 tbsp water

Mousse

300ml thickened cream

300ml high quality white chocolate, chopped

200g cream cheese, room temperature

30g pure icing sugar, sifted

1 tbsp vanilla bean paste

Pinch salt

Lemon crisp biscuits, crushed to serve (optional)

Method

For blueberry compote, in a saucepan on medium heat, mix the blueberries, 2 tbsp water, caster sugar and vanilla extract. After 2 - 3 minutes, once sugar is dissolved and blueberries just start to break apart, add in the cornflour slurry and boil for 2 minutes. Add 1 tbsp of water at a time if compote needs to be loosened. Allow to cool and chill in the fridge until ready to serve.

For white chocolate and vanilla mousse, in the bowl of a stand mixer, fitted with a whisk attachment, whip the thickened cream for 2 - 3 minutes on high speed, until stiff peaks form. Set aside in a separate bowl.

To melt white chocolate, place the white chocolate in a bowl, onto a pot of gently simmering water. Stir to melt fully and remove from heat. Set aside until cool to touch.

In the bowl of a stand mixer, fitted with a paddle attachment on high speed, beat the cream cheese and icing sugar for 1 - 2 minutes until light and fluffy. On low speed, add in the white chocolate, vanilla bean paste and salt. Using a spatula, fold in the whipped cream into the cream cheese mixture until just combined. Spoon mousse into ramekins/glasses and serve immediately or chill in the fridge until ready to serve (will be a firmer mousse).

Serve with blueberry compote and crushed lemon crisp biscuits.