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Lemon Blueberry Domes Recipe

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★★★★★

4.4 from 87 reviews

Lemon Blueberry Domes are an elegant and refreshing dessert featuring layers of zesty lemon mousse, a delicate blueberry jelly center, and a light sponge base, all topped with a glossy blueberry glaze. Perfect for special occasions, these domes combine vibrant citrus flavors and sweet berries in a visually stunning presentation.

Ingredients

Scale

Lemon Mousse

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

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)

Sponge Base

  • 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 Glaze

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

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow easy removal of the sponge.
  2. Make Sponge Batter: In a bowl, whisk 1 egg and 3 tbsp sugar until pale and frothy, about 2 minutes. This aerates the batter creating a light sponge texture.
  3. Fold in Dry and Wet Ingredients: Gently fold in 1/2 cup flour, melted butter, 1/2 tsp vanilla extract, and a pinch of salt until just combined. Avoid overmixing to keep the sponge tender.
  4. Bake Sponge: Spread batter evenly to about 1/2 inch thick on lined sheet. Bake for 10-12 minutes until golden and springy to touch. Let cool completely.
  5. Cut Sponge Circles: Use a 2-inch round cutter to cut 6 circles from the cooled sponge and set aside for dome bases.
  6. Bloom Gelatin for Blueberry Jelly: Soak 1 1/2 tsp gelatin in 2 tbsp cold water for 5 minutes until softened.
  7. Cook Blueberry Jelly: Heat blueberries, 2 tbsp sugar, and 1 tbsp lemon juice in a small saucepan over medium heat, stirring until berries burst and mixture thickens, about 5-7 minutes.
  8. Dissolve Gelatin in Jelly: Remove from heat, stir in bloomed gelatin until fully dissolved. Optionally strain jelly through a fine mesh sieve for smooth texture.
  9. Set Blueberry Jelly: Pour jelly into 6 small molds or dome molds filling halfway. Freeze for 30 minutes until set.
  10. Bloom Gelatin for Lemon Mousse: Soak 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
  11. Whip Cream and Blend Cheese: Whip heavy cream to soft peaks. In another bowl, blend cream cheese or cottage cheese until smooth.
  12. Combine Lemon Ingredients: Mix lemon zest, lemon juice, sugar, and vanilla extract into the cheese mixture.
  13. Incorporate Gelatin: Gently melt the bloomed gelatin (microwave 10 seconds or stovetop), then stir into the lemon cheese mixture.
  14. Fold in Whipped Cream: Fold the whipped cream gently into the lemon mixture until combined. Chill for 10 minutes to set slightly.
  15. Assemble Domes – Step 1: Fill dome molds halfway with lemon mousse, then gently press a set blueberry jelly disc into the center of each.
  16. Assemble Domes – Step 2: Cover blueberry jelly with remaining lemon mousse, smoothing the tops evenly.
  17. Add Sponge Bases: Press a sponge circle onto each dome as the base to support the structure.
  18. Freeze Domes: Freeze domes for 1-2 hours until fully set and easy to unmold.
  19. Bloom Gelatin for Blueberry Glaze: Soak 1 tsp gelatin in 2 tbsp water for 5 minutes.
  20. Prepare Glaze: Warm blueberry jam or puree in a saucepan, then stir in gelatin until smooth and glossy.
  21. Glaze and Finish: Unmold domes onto a wire rack, spoon glaze evenly over each dome allowing it to drip down sides. Chill the domes for 15 minutes to set the glaze before serving.

Notes

  • Use fresh or frozen blueberries interchangeably for the jelly depending on availability.
  • For a smoother blueberry jelly, strain after cooking to remove seeds and skins.
  • Chilling the mousse before assembly helps it hold structure better.
  • To unmold domes easily, briefly dip molds in warm water without touching the mousse surface.
  • You can substitute cream cheese with full-fat cottage cheese for a lighter texture.
  • The sponge can be baked a day ahead and stored in an airtight container.

Keywords: lemon dessert, blueberry mousse, gelatin dome, lemon blueberry dome, elegant dessert, mousse recipe, berry jelly dessert

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