Blueberry Lemon Mousse Pastry Cups Recipe

Ingredients

Blueberry Sauce

2 Cups (1 pint) Blueberries

1/4 cup water

1/4 cup sugar

1 teaspoon lemon zest

1/4 teaspoon kosher salt

Lemon Mousse

3/4 cup luemon curd

1/2 cup heavy cream, whipped

1 box Pepperidge Farm Pastry Cups

Preparation

Put 1 cup berries, water, sugar, zest and salt on to boil. Simmer until most of the berries burst @ 5 mins. Then add 1 cup berries and crush lightly.

For the mousse, whisk lemon curd and fold in whipped cream. Bake the puffs, then halv them–fill bottom with mousse & spoon berry sauce on top. Serve.