Introduction

Lemon Blueberry Domes are a delightful treat combining tart lemon mousse with sweet blueberry jelly, all set atop a light sponge base. This elegant dessert is perfect for special occasions or whenever you want to impress with a refreshing, fruity flavor.

The image shows four small round lemon blueberry desserts, each with three layers: a light brown cookie base, a smooth pale yellow middle layer, and a glossy bright yellow lemon glaze on top. Each dessert is decorated with three fresh blue blueberries and a small green mint leaf. Crushed nuts and crumbs are sprinkled on the lemon glaze and plate around the desserts. The desserts sit on a matte black round plate placed on a white marbled surface, with a few whole almonds and scattered blueberries around 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 of 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 with 3 tablespoons of sugar until the mixture becomes pale and frothy, about 2 minutes.
Step 3: Gently fold in the flour, melted butter, vanilla extract, and a pinch of salt until just combined. Avoid overmixing to keep the sponge light.
Step 4: Spread the batter evenly on the prepared baking sheet, about 1/2 inch thick, and bake for 10-12 minutes until golden and springy to the touch.
Step 5: Allow the sponge to cool completely, then cut out six 2-inch circles using a round cutter and set them aside.
Step 6: Bloom 1 1/2 teaspoons of gelatin in 2 tablespoons of cold water for 5 minutes.
Step 7: In a small saucepan over medium heat, combine blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook, stirring, until the berries burst and the mixture thickens, about 5-7 minutes.
Step 8: Remove from heat and stir in the bloomed gelatin until fully dissolved. Optional: strain through a fine mesh sieve for a smoother jelly.
Step 9: Pour the blueberry jelly into 6 small molds or dome molds, filling them halfway. Chill in the freezer for 30 minutes or until set.
Step 10: Bloom 2 teaspoons of gelatin in 2 tablespoons of cold water for 5 minutes.
Step 11: Whip the heavy cream to soft peaks. In another bowl, blend cream cheese or cottage cheese until smooth.
Step 12: Mix lemon zest, lemon juice, sugar, and vanilla extract into the cheese mixture.
Step 13: Melt the bloomed gelatin gently (microwave for about 10 seconds or over low heat) and stir it into the lemon cheese mixture.
Step 14: Fold the whipped cream gently into the lemon mixture until fully combined. Chill this mousse for 10 minutes.
Step 15: Fill each dome mold halfway with lemon mousse, then gently press a set blueberry jelly disc into the center.
Step 16: Cover the jelly with remaining mousse, smoothing the tops, and 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 of gelatin in 2 tablespoons water for 5 minutes.
Step 19: Warm the 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. Spoon the glaze evenly over each dome, letting it drip down the sides. Chill for 15 minutes to set the glaze before serving.

Tips & Variations

For a smoother jelly, strain the blueberry mixture before pouring it into molds.
Use mascarpone instead of cream cheese for a richer mousse.
Substitute fresh blueberries with mixed berries for a different fruit flavor.
If you don’t have dome molds, small silicone muffin cups work well for shaping.

Storage

Store the domes in an airtight container in the freezer for up to 3 days. Thaw in the refrigerator for about 1 hour before serving. Avoid refreezing once thawed for the best texture.

How to Serve

The image shows a small round dessert with three visible layers on a white plate. The bottom layer is a light brown crumbly crust. The middle layer is creamy and pale yellow. The top layer is a shiny, bright yellow glaze, smooth and glossy. On top of the dessert, there are three fresh blueberries and a small green leaf, with some crushed nuts sprinkled around. The dessert is on a white marbled surface. A woman’s hand is slightly touching 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 make these domes ahead of time?

Yes, they can be prepared up to 3 days in advance. Keep them frozen until ready to glaze and serve.

What if I don’t have gelatin?

You can substitute with agar-agar powder, but be sure to follow package instructions as the setting properties differ. The texture may be slightly different.