• Place your Flexipan® Tree Mold on the top of your Medium Perforated Baking Sheet. Set aside.

STEP 1 - BLUEBERRY JELLY (DAY PRIOR) PREPARATION

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
• Add your washed blueberries to your blender. Mix under "Purée Mode" or until desired consistency. Then, pass it through the sift in order to remove all the skin and seeds.
  
• In a medium sauce pan, heat on medium low your blueberry purée. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved.
  
• Pour your blueberry jelly right away into your Tree Mold. Let it completely cool down before placing in the freezer for 1 hour or until the jelly is set.
  

STEP 2 - LEMON CURD (DAY PRIOR) PREPARATION

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
• In a medium sauce pan, heat on medium low the lemon zest, lemon juice, sugar and corn flour. Add the beaten eggs and continue to whisk until your lemon curd has thickened. Fold the butter, mix until combined. When ready, remove from heat and drop the scooped gelatin in ; stir until desolved.
  
• Take your Tree Mold out of the freezer. Pour your lemon curd on top of your blueberry jelly . Return to the freezer overnight. Once your blueberry jelly and lemon curd are set, peel it from the mold, wrap it in plastic film and return to the freezer while preparing the rest of the recipe. Clean your Mold and set aside.
  

STEP 3 - MASCARPONE MOUSSE PREPARATION

• In the bowl of your stand mixer, beat the mascarpone cheese until light and creamy (about 4-5 minutes). Set aside.
• In a separate mixing bowl, beat the heavy cream until stiff peaks. Set aside.

STEP 4 - LEMON SYRUP PREPARATION

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
• Place the lemon juice, sugar and water in a small sauce pan, heat until it reaches 248F/120C. Remove from the heat. Drop the scooped gelatin in, mix until dissolved and pour the hot syrup on the mascarpone cream while it continues beating. Then, beat on the highest speed until it has completely cooled down.
  
• Gently fold the previously whipped cream into your mascarpone preparation.
  
• Pour half of your preparation directly into your Tree Mold.
  
• Then, place the blueberry lemon curd insert on top pressing gently with the lemon curd facing up. Add the remaining of the lemon mousse on top. Level with your offset spatula and cover tightly with a plastic wrap. Freeze overnight (12 hours).
  

WHEN READY TO ENJOY!

• When ready, take your Lemon Curd Mousse with Blueberry Jelly out of the freezer. Gently peel it from the Tree Mold onto your service platter. Refrigerate to defrost 3 to 4 hours prior eating. To decorate I used a ribbon of melted chocolate and Festive Sprinkles. Bon Appétit & Happy Holidays!