Lemon Curd Mousse

Preheat oven to 350 degrees F (180 degrees C).

Place Water (2 tsp) in a small bowl, sprinkle Gelatin Powder (1/2 tsp) on top. Let it sit for 10 minutes.

Whisk Granulated Sugar (1 cup), 1/2 cup of Lemon Juice (3), Egg Yolks (6), and 2 Tbsp of lemon peel in a heavy medium saucepan to blend.

Add Unsalted Butter (3/4 cup) 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.

Line a rimmed baking sheet with parchment paper. Spread Sweetened Coconut Flakes (1 cup) on the prepared baking sheet. Sprinkle Brown Sugar (4 Tbsp) on top.

Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.

Beat Kemps Heavy Whipping Cream (1 1/2 cups) in a medium bowl until stiff peaks form. Fold 1 cup of cream into curd. Add Powdered Confectioners Sugar (1 Tbsp) and Vanilla Extract (1/2 tsp) to the remaining cream. Gently whisk to combine.

Layer 2 to 3 Tbsp of the Fresh Blueberries (2 1/4 cups), 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.

Can be made 6 hours ahead. Cover and chill. Serve when ready.