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Lemon Blueberry Domes Recipe

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★★★★★

4.8 from 94 reviews

These Lemon Blueberry Domes are a delightful no-bake mousse dessert, featuring a tangy lemon cream cheese mousse, a luscious blueberry jelly center, and a soft sponge base. Finished with a glossy blueberry glaze, these elegant domes balance refreshing citrus and sweet berry flavors, perfect for summer gatherings or special occasions.

Ingredients

Scale

Sponge

  • 1/2 cup (60g) all-purpose flour
  • 1 large egg, room temperature
  • 3 tbsp (40g) granulated sugar
  • 1 1/2 tbsp (20g) butter, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt

Blueberry Jelly

  • 1 cup (150g) fresh or frozen blueberries
  • 2 tbsp (30g) granulated sugar
  • 1 tbsp lemon juice
  • 1 1/2 tsp (4g) gelatin powder
  • 2 tbsp water (for blooming gelatin)

Lemon Mousse

  • 1 cup (240ml) heavy cream
  • 4 oz (120g) cream cheese or cottage cheese, blended smooth
  • Lemon zest from 2 lemons
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/3 cup (60g) granulated sugar
  • 2 tsp (5g) gelatin powder
  • 2 tbsp water (for blooming gelatin)
  • 1 tsp vanilla extract

Glaze

  • 1/3 cup (80g) blueberry jam or puree
  • 1 tsp (3g) gelatin powder
  • 2 tbsp water (for blooming gelatin)

Instructions

  1. Prepare sponge base: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the foundation for your domes.
  2. Mix sponge batter: In a bowl, whisk 1 egg with 3 tbsp sugar until the mixture is pale and frothy, about 2 minutes, to incorporate air and create a tender texture.
  3. Combine dry and wet sponge ingredients: Fold in 1/2 cup flour, melted butter, 1/2 tsp vanilla extract, and a pinch of salt gently until just combined to avoid overmixing and keep the sponge light.
  4. Bake sponge: Spread the batter evenly (around 1/2 inch thick) on the lined baking sheet and bake 10-12 minutes until golden and springy to the touch.
  5. Cool and cut sponge circles: Let the sponge cool completely, then use a 2-inch round cutter to cut six circles for the dome bases; set these aside.
  6. Bloom gelatin for blueberry jelly: Soak 1 1/2 tsp gelatin in 2 tbsp cold water for 5 minutes to hydrate the gelatin granules.
  7. Cook blueberry jelly: In a small saucepan over medium heat, combine 1 cup blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Stir frequently until the berries burst and the mixture thickens, about 5-7 minutes.
  8. Dissolve gelatin in jelly: Remove from heat and stir in the bloomed gelatin until fully dissolved. Optional: strain the mixture through a fine mesh sieve for a smooth jelly texture.
  9. Set blueberry jelly: Pour the jelly into six small molds or a dome mold filling halfway. Chill in the freezer for 30 minutes or until firm.
  10. Bloom gelatin for mousse: Soak 2 tsp gelatin in 2 tbsp cold water for 5 minutes to prepare it for the mousse.
  11. Whip cream and blend cheese: Whip 1 cup heavy cream to soft peaks. Separately, blend 4 oz cream cheese or cottage cheese until smooth.
  12. Mix lemon mousse ingredients: To the cheese, add lemon zest, lemon juice, sugar, and vanilla extract, blending thoroughly for even flavor distribution.
  13. Incorporate gelatin into mousse: Gently melt the bloomed gelatin (by microwaving 10 seconds or warming on stove) and stir it into the cheese mixture until smooth.
  14. Fold whipped cream into lemon mixture: Carefully fold the whipped cream into the lemon cheese mixture until fully combined, keeping the mousse light and airy. Chill for 10 minutes to help it set.
  15. Assemble domes – mousse layer: Fill each dome mold halfway with the lemon mousse, gently pressing a set blueberry jelly disc into the center for a surprise filling.
  16. Complete dome assembly: Cover the jelly with the remaining mousse, smoothing the tops, then press a sponge circle onto each dome to form the base.
  17. Freeze domes: Freeze the assembled domes for 1-2 hours until fully set and easy to unmold.
  18. Bloom gelatin for glaze: Soak 1 tsp gelatin in 2 tbsp water for 5 minutes to prepare the glaze.
  19. Prepare blueberry glaze: Heat 1/3 cup blueberry jam or puree until warm in a saucepan, then stir in the bloomed gelatin until smooth and glossy.
  20. Glaze and chill domes: Unmold the frozen domes onto a wire rack and spoon the glaze evenly over each dome, allowing it to drip down the sides. Chill for 15 minutes to set the glaze perfectly.

Notes

  • Ensure gelatin is fully bloomed before adding to warm mixtures to avoid clumping and ensure smooth texture.
  • Do not overmix the sponge batter to keep it light and tender.
  • Chilling times may vary depending on your freezer temperature; domes should be firm before glazing.
  • You can substitute cream cheese with well-blended cottage cheese but expect slight texture variation.
  • For a smoother jelly, strain the blueberry mixture to remove seeds.
  • Use fresh lemons for the best citrus flavor in the mousse.
  • Serve domes chilled but allow to sit at room temperature for 5-10 minutes before eating for optimal texture.

Keywords: lemon blueberry domes, lemon mousse dessert, blueberry jelly, no-bake mousse, lemon dessert, blueberry glaze dessert, mousse domes

Find it online: https://foodbylina.com/lemon-blueberry-domes-recipe/