• Preheat oven to 400. Place frozen puff pastry cups on sheet pan lined with parchment paper.
• Bake fro 20 minutes or until golden brown. Set aside to cool.

For the purée

• Add blueberries, lemon juice and honey to processor. Process until smooth. Set aside.
• In mixer add whipping cream, honey and 1 tablespoon blueberry purée.
• Whip until firm.
• Slowly stir in remaining purée until completely incorporated.
• Place in piping bag and refrigerate for 10 minutes to allow to thicken.
• Pipe mousse into pastry cups, serve and ENJOY!