Lemon Curd Mousse with Toasted Coconut and Blueberries Recipe

Name: Lemon Curd Mousse with Toasted Coconut and Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons water; 1/2 teaspoon unflavored gelatin; 1 cup sugar; 1/2 cup fresh lemon juice; 6 large egg yolks; 2 tablespoons grated lemon peel; 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces; 1 cup sweetened flaked coconut; 1/4 cup (packed) golden brown sugar; 1 1/2 cups chilled whipping cream; 2 6-ounce baskets fresh blueberries

Servings: persons

2 teaspoons water
1/2 teaspoon unflavored gelatin
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
2 tablespoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1 cup sweetened flaked coconut
1/4 cup (packed) golden brown sugar
1 1/2 cups chilled whipping cream
2 6-ounce baskets fresh blueberries

1
Place 2 teaspoons water in small bowl; sprinkle gelatin over.
2
Let stand 10 minutes.
3
Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend.
4
Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes.
5
Remove from heat.
6
Add gelatin mixture; stir to dissolve.
7
Transfer lemon curd to medium bowl.
8
Press plastic wrap directly onto surface.
9
Chill until cold.
10
(Can be made 3 days ahead.
11
Keep chilled.)
12
Preheat oven to 350F.
13
Spread coconut on baking sheet.
14
Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes.
15
Cool.
16
Beat cream in medium bowl until stiff peaks form.
17
Fold 1 cup cream into curd.
18
Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 8 stemmed 10-to-12 ounce glasses.
19
Repeat layering.
20
Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries.
21
(Can be made 6 hours ahead.
22
Cover; chill.)

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons water, 1/2 teaspoon unflavored gelatin, 1 cup sugar, 1/2 cup fresh lemon juice, and more.

Yes, Lemon Curd Mousse with Toasted Coconut and Blueberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Mousse with Toasted Coconut and Blueberries

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