Lemon Mousse & Citrus Compote with Shaved Chocolate

Lemon Mousse and Citrus Compote with Shaved Chocolate served in jars.
This dessert is featured in our Community Table Cookbook, by our friends Flemming Hansen and Mette Helbaek.
4 cupsheavy whipping cream
4 cupsGreek yogurt, drained
2 Tblpectin
2 Tblboiling water
1lemon, juiced and zested
1 cuporganic cane sugar
2medium cara cara oranges, segmented
2medium blood oranges, segmented
2 medium navel oranges, segmented
½ cupshaved chocolate or cacao nibs

In a large bowl, beat heavy whipping cream until it has medium-soft peaks, about 4-6 minutes. Set aside in a cool place. 

In a separate, non-reactive bowl, mix together pectin and hot water.
Once incorporated, add in lemon juice, zest, and sugar until smooth, and stir in drained Greek yogurt. Gently fold in whipped cream. Do not over mix. Mixture should be light and fluffy. Pour mixture into 6-8 glass canning jars and allow to chill in the refrigerator for at least four hours. 

Top with raw segmented oranges and shaved chocolate, and serve.