Vanilla and White Chocolate Mousse with Blueberry Compote

Recipe by: Justine Schofield

Time: 20 minutes + chilling time

Serves: 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.