Description
This Lemon Blueberry Shortbread Mousse Cake is a beautiful blend of tart lemon mousse, sweet blueberry compote, and a buttery shortbread crust. It’s the perfect dessert to impress guests or to treat yourself with something light and refreshing yet indulgent.
Ingredients
Scale
For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt
For the Lemon Mousse:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 tablespoon gelatin powder
- 2 tablespoons water
- 8 ounces cream cheese, softened
For the Blueberry Compote:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Shortbread Crust:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a food processor, combine the flour, powdered sugar, cold butter cubes, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- Make the Lemon Mousse:
- In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes.
- In a saucepan, gently heat the lemon juice until warm, then stir in the bloomed gelatin until fully dissolved. Let this cool to room temperature.
- In a large bowl, whip the heavy cream, sugar, and lemon zest until stiff peaks form.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the lemon juice mixture, beating until fully combined. Gently fold in the whipped cream until well incorporated.
- Prepare the Blueberry Compote:
- In a saucepan, combine the blueberries, sugar, and lemon juice.
- Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Allow the compote to cool to room temperature.
- Assemble the Mousse Cake:
- With the shortbread crust cooled, spread half of the lemon mousse over the crust.
- Spoon half of the blueberry compote over the mousse, then spread the remaining lemon mousse on top.
- Finish with the remaining blueberry compote, spreading it evenly over the top.
- Refrigerate the mousse cake for at least 4 hours, or until fully set.
- Serve:
- Before serving, run a knife around the edge of the pan to loosen the cake. Carefully remove the sides of the springform pan.
- Slice and serve chilled, garnished with fresh blueberries and a sprig of mint if desired.
Notes
- Ensure the gelatin is fully dissolved in the lemon juice to prevent lumps in the mousse.
- Allow each layer to cool before assembling to avoid melting.
- Keep the cake refrigerated in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55mg