Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place
Water (10 mL)
in a small bowl, sprinkle
Gelatin Powder (1 g)
on top. Let it sit for 10 minutes.
Step 3
Whisk
Granulated Sugar (200 g)
, 1/2 cup of
Lemon Juice (3)
,
Egg Yolks (6)
, and 2 Tbsp of lemon peel in a heavy medium saucepan to blend.
Step 4
Add
Unsalted Butter (170 g)
stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes.
Step 5
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.
Step 6
Line a rimmed baking sheet with parchment paper. Spread
Sweetened Coconut Flakes (85 g)
on the prepared baking sheet. Sprinkle
Brown Sugar (55 g)
on top.
Step 7
Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.
Step 8
Beat
Whipping Cream (360 mL)
in a medium bowl until stiff peaks form. Fold 1 cup of cream into curd. Add
Powdered Confectioners Sugar (7 g)
and
Vanilla Extract (2 mL)
to the remaining cream. Gently whisk to combine.
Step 9
Layer 2 to 3 Tbsp of the
Fresh Blueberries (340 g)
, 3 Tbsp of mousse, 1 Tbsp of coconut mixture, and 3 Tbsp of whipped cream in each of 6 stemmed 10-12 oz glasses. Repeat layering. Top each with 2 Tbsp of berries, a dollop of cream, some coconut mixture, and more berries.
Step 10
Can be made 6 hours ahead. Cover and chill. Serve when ready.
