Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the lemon mousse layer:
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 2 envelopes unflavored gelatin (about 2 teaspoons)
- ¼ cup water
- For the blueberry layer:
- 2 cups fresh blueberries
- ½ cup blueberry jam (or preserves)
- 1 tablespoon lemon juice
- 1 tablespoon gelatin (dissolved in 2 tablespoons water)
- Optional garnish:
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a 9-inch springform pan and chill for 30 minutes.
- Sprinkle gelatin over water and let it bloom for 5 minutes, then dissolve it briefly in the microwave.
- Whip heavy cream until soft peaks form. In another bowl, whisk lemon juice, lemon zest, and condensed milk. Gently fold in the whipped cream and dissolved gelatin. Pour over crust and refrigerate for at least 2 hours.
- Puree blueberries with lemon juice, heat gently with jam, and add dissolved gelatin. Cool slightly, then pour over the lemon mousse layer.
- Refrigerate another 2-3 hours until fully set. Carefully remove from pan, then garnish with fresh blueberries, lemon zest, and mint leaves before serving.
Notes
- Ensure the mousse layers are fully chilled and set between each step for clean, distinct layers.
- Use fresh, high-quality blueberries for the best flavor and color.
- Can be assembled a day ahead; keep refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg