LEMON CURD MOUSSE WITH TOASTED COCONUT AND BLUEBERRIES

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Lemon Curd Mousse with Toasted Coconut and Blueberries image

Categories     Milk/Cream     Egg     Dessert     Freeze/Chill     Blueberry     Lemon     Coconut     Summer     Chill     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 11

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

Steps:

  • Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. 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 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
  • Preheat oven to 350°F. Spread coconut on baking sheet. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool.
  • Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
  • 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. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries. (Can be made 6 hours ahead. Cover; chill.)

Pretty Angel
pretty67@gmail.com

This mousse is the perfect summer dessert. It's light and refreshing, and the lemon curd gives it a nice tartness.


Love lyee Do now
l.love@hotmail.com

I made this mousse for a baby shower and it was a huge hit. Everyone loved it!


Kabatesi Ruth
r-k32@gmail.com

The mousse was a bit too sweet for my taste, but I think that's just because I used a store-bought lemon curd that was already quite sweet.


BD SHUVO VAI
bd.s@gmail.com

This recipe is a must-try for any lemon curd lover.


Mwanje Margie
mwanjem@gmail.com

I'm definitely making this mousse again. It's the perfect dessert for any occasion.


Sadiq Ameen
sadiq_ameen@hotmail.fr

This mousse is a bit pricey to make, but it's worth it for a special occasion.


bad boy302
boy30289@hotmail.com

I'm not a big fan of coconut, so I omitted it from the recipe. The mousse was still very good without it.


Dandre Heath
dandre42@gmail.com

I used frozen blueberries instead of fresh, and they worked just fine. The mousse still turned out great.


ndfrekeabasi john
johnndfrekeabasi19@yahoo.com

The mousse was easy to make and didn't take very long. I had it ready in about 30 minutes.


Sajidkhan Khanjani
k_sajidkhan40@aol.com

This mousse was a bit too tart for my taste, but I think that's just a personal preference. I might try adding a little more sugar next time.


Jamie Gottage
g@gmail.com

I was a bit skeptical about the combination of lemon curd and coconut, but I was pleasantly surprised. The flavors worked really well together.


SM HASAN
h_sm@hotmail.com

I followed the recipe exactly and the mousse turned out perfectly. It was the perfect dessert for a summer party.


Amer blog 2
amerb50@gmail.com

This recipe is a keeper! The mousse was so creamy and smooth, and the toasted coconut added the perfect touch of sweetness.


Vincent Cochran jr.
c-vincent59@hotmail.co.uk

I've made this mousse several times now, and it's always a hit. My friends and family love the light and fluffy texture.


Raj Hajong
hajong@gmail.com

This lemon curd mousse was a delight! The flavors of lemon and coconut blended perfectly, and the toasted coconut added a delightful crunch.