Description
A delightful dessert featuring creamy lemon mousse and a blueberry compote, all encased in a light sponge base and topped with a vibrant 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
- 75 g sweetened condensed milk
- 75 ml water
- 7 g gelatin
- 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 as the mixture thickens. Once thickened, remove from heat and cool slightly. Spoon into molds and freeze until solid.
- Prepare the Sponge Cake: Preheat the oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Fold in flour and lemon zest. Bake for 10–12 minutes. Cut out circles once cooled.
- Make the Lemon Mousse: Bloom the gelatin in cold water for 5 minutes. Melt white chocolate and combine with lemon curd. Mix in the bloomed gelatin. Whip heavy cream and fold it into the lemon mixture.
- Assemble the Domes: Spoon lemon mousse into dome molds, insert blueberry compote, and add more mousse. Top with sponge rounds and freeze overnight.
- Mirror Glaze (Optional): Bloom gelatin and mix with melted white chocolate, condensed milk, and water. Cool to about 90°F (32°C). Unmold domes and pour glaze over each dome.
Notes
- You can make the blueberry compote a day in advance and keep it frozen.
- Let the glaze cool properly to avoid melting the mousse.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg