Goat Cheese Mousse with Blueberry Compote

Make the blueberry compote by adding the blueberries, sugar, lemon zest and salt to a pot. Cook on medium low heat, stirring frequently, for about 5 minutes or until the sugar has dissolved. The blueberries should be a bit soft but still maintain their shape. Allow to cool slightly and refrigerate for at least 1/2 hour.

Make the mousse by whipping together the heavy cream and sugar, either with a stand or hand mixer. Beat in the yogurt, goat cheese, vanilla and salt. Pour evenly into four 8-ounce jars or glasses and refrigerate for about 1 hour to firm up.

When ready to serve, top each with an equal amount of the blueberry compote.