Lemon Curd Mousse with Toasted Coconut and Blueberries

• 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

1. Place 2 teaspoons water in small bowl; sprinkle gelatin over.
2. Let stand 10 minutes.
3. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend.
4. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes.
5. Remove from heat.
6. Add gelatin mixture; stir to dissolve.
7. Transfer lemon curd to medium bowl.
8. Press plastic wrap directly onto surface.
9. Chill until cold.
10. (Can be made 3 days ahead.
11. Keep chilled.)
12. Preheat oven to 350F.
13. Spread coconut on baking sheet.
14. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes.
15. Cool.
16. Beat cream in medium bowl until stiff peaks form.
17. Fold 1 cup cream into curd.
18. 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.
19. Repeat layering.
20. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries.
21. (Can be made 6 hours ahead.
22. Cover; chill.)

water, unflavored gelatin, sugar, lemon juice, egg yolks, unsalted butter, coconut, golden brown sugar, chilled whipping cream, blueberries

Taken from www.epicurious.com/recipes/food/views/lemon-curd-mousse-with-toasted-coconut-and-blueberries-4308 (may not work)