Mousse
- 450 g (1lb) halva, roughly chopped
- 118ml (1/2 cup) soy milk
- 158ml (2/3 cup) non dairy whipping cream
Compote
- 2 cups blueberries (fresh or frozen)
- 200g (1 cup) granulated sugar
- Grated rind of a lemon
- Juice of half a lemon
In the bowl of a food processor, blitz together the halva and milk until smooth, transfer to a bowl.
In a clean bowl, whip the cream until it holds soft cloud-like shapes. Fold the cream into the halva. Once combined, place the halva mousse into a piping bag and leave in the fridge until ready to layer and serve.
For compote: In a small saucepan over low heat, cook together the blueberries, sugar and lemon rind, stir gently while cooking. Once the sugar has dissolved and the blueberries are swimming in their juices, take the pan off the heat and add the lemon juice. Refrigerate until ready to serve.
Just before serving in small cups, layer up the compote and halva, starting with the compote. The two elements can be made up to two days before serving, and stored in the fridge.
