Introduction

Lemon Blueberry Domes are a delightful no-bake dessert combining zesty lemon mousse, sweet blueberry jelly, and a light sponge base. This elegant treat is perfect for special occasions or whenever you want to impress with a fresh, fruity dessert.

The image shows a small dessert on a white plate with a white marbled background. The dessert has three layers: a light brown crumbly base, a thick creamy white middle layer, and a shiny yellow glaze on top. On the very top, there are fresh blueberries and a small green mint leaf, with a few crushed nuts sprinkled around. A woman's hand is gently holding the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240ml) heavy cream
4 oz (120g) cream cheese or cottage cheese, blended smooth
Zest from 2 lemons
1/4 cup (60ml) freshly squeezed lemon juice
1/3 cup (60g) granulated sugar for mousse
2 tsp (5g) gelatin powder for mousse
1 tsp vanilla extract
1 cup (150g) fresh or frozen blueberries
2 tbsp (30g) granulated sugar for jelly
1 tbsp lemon juice for jelly
1 1/2 tsp (4g) gelatin powder for jelly
2 tbsp water for blooming gelatin (jelly)
1/2 cup (60g) all-purpose flour
1 large egg, room temperature
3 tbsp (40g) granulated sugar for sponge
1 1/2 tbsp (20g) butter, melted
1/2 tsp vanilla extract for sponge
Pinch of salt
1/3 cup (80g) blueberry jam or puree
1 tsp (3g) gelatin powder for glaze
2 tbsp water for blooming gelatin (glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk the egg and 3 tablespoons of sugar until pale and frothy, about 2 minutes.
Step 3: Gently fold in the flour, melted butter, 1/2 teaspoon vanilla extract, and a pinch of salt until just combined; avoid overmixing.
Step 4: Spread the batter evenly to about 1/2 inch thickness on the prepared baking sheet. Bake for 10-12 minutes until golden and springy to the touch.
Step 5: Allow the sponge to cool completely, then use a 2-inch round cutter to cut out 6 circles. Set aside for the dome bases.
Step 6: Bloom 1 1/2 teaspoons gelatin in 2 tablespoons cold water for 5 minutes.
Step 7: In a small saucepan, heat blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice over medium heat. Cook until berries burst and mixture thickens, about 5-7 minutes.
Step 8: Remove from heat and stir in the bloomed gelatin until fully dissolved. For a smooth jelly, strain through a fine mesh sieve if desired.
Step 9: Pour the blueberry jelly into 6 small molds or dome molds, filling halfway. Freeze for 30 minutes or until set.
Step 10: Bloom 2 teaspoons gelatin in 2 tablespoons cold water for 5 minutes.
Step 11: Whip the heavy cream to soft peaks. In a separate bowl, blend the cream cheese or cottage cheese until smooth.
Step 12: Mix in lemon zest, lemon juice, 1/3 cup sugar, and 1 teaspoon vanilla extract with the cheese.
Step 13: Melt the bloomed gelatin gently (microwave for 10 seconds or on the stovetop), then stir into the lemon cheese mixture.
Step 14: Fold the whipped cream into the lemon mixture gently until fully combined. Chill for 10 minutes to firm up slightly.
Step 15: Fill each dome mold halfway with the lemon mousse. Press a set blueberry jelly disk into the center.
Step 16: Cover the jelly with the remaining mousse and smooth the tops. Press a sponge circle onto the base of each dome.
Step 17: Freeze the domes for 1-2 hours until fully set and easy to unmold.
Step 18: Bloom 1 teaspoon gelatin in 2 tablespoons water for 5 minutes.
Step 19: Warm blueberry jam or puree in a saucepan, then stir in the gelatin until smooth and glossy.
Step 20: Unmold the domes onto a wire rack and spoon the glaze evenly over each one, allowing it to drip down the sides. Chill for 15 minutes to set the glaze before serving.

Tips & Variations

For a smoother blueberry jelly, strain it through a fine sieve before freezing.
Use Greek yogurt instead of cream cheese for a lighter mousse with a tangy twist.
Swap blueberries with raspberries or blackberries for a different berry flavor.
Make sure not to overmix the sponge batter to keep it light and airy.
If fresh lemons aren’t available, substitute with bottled lemon juice but use zest from organic lemons for best flavor.

Storage

Store the finished domes in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them frozen and thaw in the refrigerator for 1-2 hours before serving. When reheating glaze, do so gently to retain its glossy texture.

How to Serve

The image shows a small round dessert on a white plate, placed on a white marbled surface. The dessert has three visible layers: the bottom layer is a light brown crumbly crust, the middle layer is a creamy pale yellow, and the top layer is a glossy bright yellow jelly or glaze. On the very top, there are a few fresh blueberries and small green leaves for decoration. Crushed nuts are sprinkled around the base of the fruit, adding texture. A woman's hand is partially visible near the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, gelatin sheets can be used as a substitute. Soften the sheets in cold water, then dissolve in warm liquid, using about one sheet per teaspoon of gelatin powder called for in the recipe.

How do I unmold the domes without breaking them?

Dip the molds briefly in warm water to gently loosen the edges, then carefully invert onto a serving plate. Freezing the domes well beforehand also helps them release cleanly.