Description
These Lemon Blueberry Domes are elegant, layered desserts featuring tangy lemon mousse, vibrant blueberry jelly, a soft vanilla sponge base, and a glossy blueberry glaze. Perfect for parties or special occasions, they’re surprisingly easy to make and sure to impress any crowd.
Ingredients
- Heavy cream (1 cup / 240ml)
- Cream cheese or cottage cheese, blended smooth (4 oz / 120g)
- Lemon zest (from 2 lemons)
- Lemon juice, freshly squeezed (1/4 cup / 60ml)
- Granulated sugar (1/3 cup / 60g) for mousse
- Gelatin powder (2 tsp / 5g) for mousse
- Vanilla extract (1 tsp)
- Fresh or frozen blueberries (1 cup / 150g)
- Granulated sugar (2 tbsp / 30g) for jelly
- Lemon juice (1 tbsp) for jelly
- Gelatin powder (1 1/2 tsp / 4g) for jelly
- Water (2 tbsp) for blooming gelatin (jelly)
- All-purpose flour (1/2 cup / 60g)
- Large egg (1), room temperature
- Granulated sugar (3 tbsp / 40g) for sponge
- Butter, melted (1 1/2 tbsp / 20g)
- Vanilla extract (1/2 tsp) for sponge
- Pinch of salt
- Blueberry jam or puree (1/3 cup / 80g)
- Gelatin powder (1 tsp / 3g) for glaze
- Water (2 tbsp) for blooming gelatin (glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk 1 egg and 3 tbsp sugar until pale and frothy (about 2 minutes).
- Fold in 1/2 cup flour, melted butter, 1/2 tsp vanilla extract, and pinch salt until just combined. Do not overmix.
- Spread batter evenly (about 1/2 inch thick) on lined sheet. Bake for 10-12 minutes, until golden and springy.
- Cool completely, then use a 2-inch round cutter to cut 6 circles. Set aside.
- Bloom 1 1/2 tsp gelatin in 2 tbsp cold water for 5 minutes.
- Heat 1 cup blueberries, 2 tbsp sugar, and 1 tbsp lemon juice in a small saucepan over medium heat. Stir until berries burst and mixture thickens (5-7 minutes).
- Remove from heat. Stir in bloomed gelatin until fully dissolved. Optional: strain through fine mesh sieve for smooth jelly.
- Pour into 6 small molds (or use the dome mold, filling halfway). Chill in freezer 30 minutes or until set.
- Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
- Whip 1 cup heavy cream to soft peaks. In another bowl, blend 4 oz cream cheese or cottage cheese until smooth.
- Mix in lemon zest (from 2 lemons), 1/4 cup lemon juice, 1/3 cup sugar, and 1 tsp vanilla extract.
- Melt bloomed gelatin gently (microwave 10 seconds or stovetop), then stir into cheese mixture.
- Fold whipped cream into lemon mixture gently until fully combined. Chill for 10 minutes.
- Fill each dome mold halfway with lemon mousse. Gently press a set blueberry jelly disc into the center.
- Cover with remaining mousse, smoothing tops. Press a sponge circle onto each dome as the base.
- Freeze domes for 1-2 hours, until fully set and easy to unmold.
- Bloom 1 tsp gelatin in 2 tbsp water for 5 minutes.
- Heat 1/3 cup blueberry jam or puree in a saucepan until warm. Stir in gelatin until smooth and glossy.
- Unmold domes onto wire rack. Spoon glaze evenly over each dome, letting it drip down the sides. Chill domes 15 minutes to set glaze.
Notes
For best results, chill each layer until set before assembling. Use fresh lemon juice for the brightest flavor. Domes can be made a day ahead and stored in the fridge or frozen for up to a month. For gluten-free, use almond or oat flour in the sponge. For vegan, substitute coconut cream, vegan cream cheese, and agar-agar for gelatin. Decorate with edible flowers or lemon zest curls for extra flair.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 dome
- Calories: 220
- Sugar: 18
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: lemon blueberry domes, layered dessert, mousse domes, party dessert, blueberry jelly, lemon mousse, elegant dessert, individual dessert, make ahead dessert, summer dessert