Introduction

Lemon Blueberry Domes are a delightful, elegant dessert combining tangy lemon mousse with sweet blueberry jelly atop a light sponge base. Perfect for special occasions, these domes offer a refreshing burst of flavor in every bite.

The image shows small round cakes with three layers on a white plate with a white marbled surface. The bottom layer is a light brown crumbly crust, the middle layer is a creamy pale yellow, and the top layer is a shiny bright yellow glaze. Each cake is topped with a cluster of dark blue blueberries and a fresh green mint leaf, with small bits of crushed nuts sprinkled around the blueberries. The cakes have smooth, glossy surfaces and delicate, clean edges. 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 the 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 sugar until pale and frothy, about 2 minutes.
Step 3: Fold in the flour, melted butter, vanilla extract, and a pinch of salt until just combined. Avoid overmixing.
Step 4: Spread the batter evenly on the lined sheet about 1/2 inch thick and bake for 10-12 minutes until golden and springy.
Step 5: Let the sponge cool completely, then cut six 2-inch circles using a round cutter. Set aside.
Step 6: Bloom 1 1/2 teaspoons gelatin in 2 tablespoons cold water for 5 minutes.
Step 7: Heat blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice in a saucepan over medium heat. Stir until berries burst and the mixture thickens, about 5-7 minutes.
Step 8: Remove from heat, stir in the bloomed gelatin until fully dissolved. For a smooth jelly, strain through a fine mesh sieve (optional).
Step 9: Pour jelly mixture into 6 small molds or fill dome molds 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 heavy cream to soft peaks. In a separate bowl, blend cream cheese or cottage cheese until smooth.
Step 12: Add lemon zest, lemon juice, 1/3 cup sugar, and vanilla extract to the cheese mixture and mix well.
Step 13: Gently melt the bloomed gelatin (microwave for 10 seconds or warm on stovetop) and stir it into the cheese mixture.
Step 14: Fold whipped cream into the lemon mixture carefully until combined. Chill for 10 minutes.
Step 15: Fill each dome mold halfway with lemon mousse. Press a set blueberry jelly disc into the center of each.
Step 16: Cover jelly with remaining mousse and smooth the tops. Press a sponge circle onto each dome as the base.
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 bloomed gelatin until smooth and glossy.
Step 20: Unmold domes onto a wire rack and spoon glaze evenly over each dome, allowing it to drip down the sides. Chill for 15 minutes to set the glaze.

Tips & Variations

For a smoother mousse, use cream cheese instead of cottage cheese.
You can substitute fresh blueberries with frozen ones, just thaw before use.
To add extra depth, zest some lime along with lemon for a citrus twist.
Use silicone dome molds for easy unmolding and a clean shape.

Storage

Store the Lemon Blueberry Domes in an airtight container in the refrigerator for up to 2 days. For longer storage, keep them frozen and thaw in the fridge for 1-2 hours before serving. Glaze may soften if frozen for too long.

How to Serve

The dish shows small round cakes with three layers placed on a white plate. The bottom layer is light brown and crumbly like a biscuit base. The middle layer is a pale creamy color and smooth with a soft texture. The top layer is shiny and bright yellow, glossy like a jelly or glaze. On top of each cake are three fresh, plump blueberries and a small green mint leaf. Around the cakes on the plate are scattered crushed nuts and some almonds. The background is a white marbled surface that adds a clean and fresh look. 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 them in cold water and use about double the weight compared to powder. Adjust according to package instructions.

Can I prepare these domes ahead of time?

Absolutely! These domes can be made a day in advance and kept refrigerated or frozen. Just make sure to properly store them covered to prevent drying out.