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lemon curd mousse with blueberries

lemon curd mousse with blueberries

Adapted from Bon Appétit

Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 2 teaspoons water
  • 1/2 teaspoon unflavored gelatin
  • 1 cup sugar
  • 1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
  • 6 large egg yolks (egg whites reserved for another use)
  • 2 tablespoons grated lemon peel
  • 3/4 cup unsalted butter, cut into small pieces (1 1/2 sticks)
  • 1 cup sweetened flaked coconut
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups chilled whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 12 ounces fresh blueberries

Instructions

  1. Place 2 teaspoons water in a small bowl; sprinkle gelatin over. Let stand 10 minutes. 
  2. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend.  Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes.  Remove from heat.  Add gelatin mixture; stir to dissolve.  Transfer lemon curd to a medium bowl. Press waxed paper directly onto the surface.  Chill until cold.  (Can be made 3 days ahead. Keep chilled.)

  3. Preheat oven to 350°F.  Line a rimmed baking sheet with parchment paper.  Spread coconut on the prepared baking sheet.  Sprinkle brown sugar over.  Bake until coconut is golden, stirring frequently, about 10 minutes.  Cool on tray.

  4. Beat cream in medium bowl until stiff peaks form.  Fold 1 cup cream into curd.  Add powdered sugar and vanilla extract to the remaining cream; gently whisk to combine.

  5. Layer 2 to 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 6 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, a dollop of cream, some coconut mixture and more berries. 
  6. Can be made 6 hours ahead.  Cover; chill.