Description
A delightful dessert featuring lemon mousse, blueberry compote, and a sponge cake base, all topped with a glossy mirror glaze.
Ingredients
Scale
- 1 cup heavy cream
- 1 tablespoon lemon zest
- ½ cup lemon juice (freshly squeezed)
- ½ cup granulated sugar
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 eggs
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ cup sweetened condensed milk
- 1 cup white chocolate chips
- ½ cup water
- 1 cup granulated sugar
- 2 teaspoons gelatin powder
- Gel food coloring (optional, for visual effect)
Instructions
- Make the Blueberry Compote Centers: Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Let them simmer until the berries burst and the mixture thickens slightly. Stir in the cornstarch and cook for another minute. Spoon the compote into small silicone molds and freeze until solid.
- Bake the Sponge Cake Base: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, beat the eggs and sugar until pale and fluffy — about 5 minutes. Gently fold in the flour, cornstarch, and vanilla extract. Spread the batter into a thin layer and bake for 10–12 minutes. Cool completely, then cut out small rounds to match the base of your dome molds.
- Prepare the Lemon Mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Whip the heavy cream until soft peaks form. In a saucepan, warm lemon juice, zest, and sugar until just dissolved. Stir in the bloomed gelatin until fully dissolved, then let the mixture cool. Gently fold into the whipped cream.
- Assemble the Domes: Pour a small amount of lemon mousse into your dome molds. Add a frozen blueberry center and cover with more mousse, finishing with a sponge cake round. Smooth the tops and freeze for at least 4 hours.
- Make and Pour the Mirror Glaze: Bloom gelatin in cold water. Combine water, sugar, and sweetened condensed milk in a saucepan. Heat until hot but not boiling. Stir in the bloomed gelatin and white chocolate chips until smooth. Add food coloring if using.
- Glaze and Serve: Unmold the frozen domes and place them on a wire rack over a tray. Pour the glaze evenly over the tops, letting it drip down the sides. Chill briefly to set the glaze, then serve or store.
Notes
- Freezing the blueberry compote is essential for clean layering.
- Allow the mirror glaze to cool before pouring to avoid melting the mousse.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg