Description
Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that beautifully combines the tangy brightness of lemons with the sweetness of fresh blueberries. This layered cake features a buttery shortbread crust topped with airy lemon mousse and finished with a luscious blueberry compote. Perfect for summer gatherings, it not only tastes fantastic but also presents elegantly on any table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this mousse cake is sure to impress your guests and leave them wanting more.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 8 ounces cream cheese (softened)
- 2 cups fresh blueberries
- 1 tablespoon gelatin powder
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, butter, and salt. Pulse until crumbly. Press into the bottom of a springform pan and bake for 15-18 minutes until golden. Cool completely.
- Warm lemon juice in a saucepan; dissolve bloomed gelatin in it. Let cool. Beat heavy cream with sugar and lemon zest to stiff peaks.
- Whip cream cheese until smooth; mix in the cooled lemon mixture, then fold in whipped cream gently.
- Pour mousse over the cooled crust and refrigerate for at least 4 hours until set.
- For the blueberry compote, cook blueberries with sugar and lemon juice until bursting; cool before spreading over the mousse.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 345
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg