Description
Delicious and refreshing lemon mousse domes with a blueberry compote center, all topped with a shiny mirror glaze.
Ingredients
Scale
- 1 cup heavy cream
- 1 tablespoon lemon zest
- ½ cup lemon juice (freshly squeezed)
- ½ cup granulated sugar
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 eggs
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ cup sweetened condensed milk
- 1 cup white chocolate chips
- ½ cup water
- 1 cup granulated sugar
- 2 teaspoons gelatin powder
- Gel food coloring (optional, for visual effect)
Instructions
- Make the Blueberry Compote Centers: Start with the filling so it has time to set. Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Let them simmer until the berries burst and the mixture thickens slightly. Stir in the cornstarch and cook for another minute. Once thickened, spoon the compote into small silicone molds (ice cube trays work too). Freeze until solid — this step is essential for clean layering later.
- Bake the Sponge Cake Base: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, beat the eggs and sugar until pale and fluffy — about 5 minutes. Gently fold in the flour, cornstarch, and vanilla extract. Spread the batter into a thin layer and bake for 10–12 minutes, just until set. Let it cool completely, then cut out small rounds to match the base of your dome molds.
- Prepare the Lemon Mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Meanwhile, whip the heavy cream until soft peaks form and set aside. In a saucepan, warm the lemon juice, zest, and sugar until just dissolved — don’t boil it. Stir in the bloomed gelatin until fully dissolved, then let the mixture cool. Gently fold it into the whipped cream to create a smooth mousse.
- Assemble the Domes: Pour a small amount of lemon mousse into your dome molds. Add a frozen blueberry center, pressing it gently into the mousse. Cover with more mousse and finish with a sponge cake round. Smooth the tops and freeze for at least 4 hours, or until completely solid.
- Make and Pour the Mirror Glaze: In a bowl, bloom gelatin in a bit of cold water. In a saucepan, combine water, sugar, and sweetened condensed milk. Heat until hot but not boiling, then remove from heat. Stir in the bloomed gelatin and white chocolate chips until smooth. Add food coloring if using. Let the glaze cool to about 90–95°F before pouring — it should feel just slightly warm to the touch.
- Glaze and Serve: Unmold the frozen domes and place them on a wire rack over a tray. Pour the glaze evenly over the tops, letting it drip down the sides. Chill briefly to set the glaze, then serve or store.
Notes
- Ensure the blueberry compote is completely frozen for clean layering.
- Use a thermometer to check the temperature of the glaze before pouring.
- Optional: Add more food coloring for a more vibrant look during the mirror glaze step.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chill, Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 dome
- Calories: 350
- Sugar: 35g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg