- 8 digestives
- 1 soup spoon of butter
- 1 pkt of mascarpone (about 200grs)
- 1 pkt of crème fraiche (about 250grs)
- 1 punnet blueberries (about 250grs)
- 4 soup spoons of sugar (+ a little extra)
- 1/2 lemon (just the juice)
- 1 lid of vanilla essence
Prior to making the mousse, you need to line the base of the ramekins with the digestive, so to prepare the digestive for this, in a bowl with your hands crush the digestives until they nothing but powder, then put the butter and the vanilla essence in and still with your hands mix it in until it resembles crumbs, at this stage divide them equally through the ramekins and flatten it down with the base of a glass that fits into the ramekin. They are now ready for the mousse.
On a bowl mix the mascarpone and the crème fraiche and a little sugar (about one heaped then spoon) with a whisk until a smooth paste achieved , pouring in a bit at time of the blueberries compote keep whisking and add it till all is in, than spoon them evenly to the ramekins and refrigerate for a minimum of 30 minutes before serving and that is it.