LEMON CURD MOUSSE WITH TOASTED COCONUT AND BLUEBERRIES

Lemon Curd Mousse with Toasted Coconut and Blueberries image

Yield Makes 8 Servings

Number Of Ingredients 11

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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.)