Description
A delightful dessert featuring layers of lemon mousse, blueberry compote, and a light sponge base, topped with a optional mirror glaze.
Ingredients
Scale
- 200 ml heavy cream
- 150 g white chocolate
- 150 g lemon curd
- 3 g gelatin (powdered)
- 15 ml cold water
- 200 g blueberries (fresh or frozen)
- 50 g sugar
- 5 g cornstarch
- 15 ml lemon juice
- 2 eggs
- 60 g sugar
- 60 g all-purpose flour
- 1 tsp lemon zest
- 100 g white chocolate (for mirror glaze)
- 75 g sweetened condensed milk
- 75 ml water
- 7 g gelatin (for mirror glaze)
- Gel food coloring (purple, blue, or yellow for a vibrant finish)
Instructions
- Make the Blueberry Compote: In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir gently until thickened, then cool slightly and spoon into molds. Freeze until solid.
- Prepare the Sponge Cake: Preheat the oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy, about 5 minutes. Fold in flour and lemon zest. Pour into a lined tray and bake for 10–12 minutes. Cut out sponge circles.
- Make the Lemon Mousse: Bloom gelatin in cold water for 5 minutes. Melt white chocolate, stir in lemon curd, and mix in bloomed gelatin. Whip heavy cream to soft peaks and fold into the mixture.
- Assemble the Domes: Spoon lemon mousse into molds halfway. Insert frozen blueberry compote, cover with more mousse, and top with sponge round. Freeze overnight or at least 6 hours until firm.
- Make the Mirror Glaze (optional): Bloom gelatin and mix with melted white chocolate, condensed milk, and water. Color as desired, cool to 90°F (32°C), then pour over unmolded domes.
Notes
- You can make the compote a day in advance and keep it frozen.
- Ensure the glaze is warm enough to pour but not so hot that it melts the mousse.
- Use vibrant gel food coloring for a more appealing finish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 26 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg