Description
This Lemon Blueberry Shortbread Mousse Cake combines a buttery shortbread crust with a tangy lemon mousse layered with sweet blueberry compote. The refreshing citrus flavors and creamy texture make it a perfect dessert for spring and summer gatherings. The cake is chilled to set and served cold, providing a light, airy treat bursting with fresh lemon and blueberry goodness.
Ingredients
Scale
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
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
Blueberry Compote
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Shortbread Crust: In a food processor, combine the flour, powdered sugar, cold cubed butter, and a pinch of salt. Pulse until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a 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 gelatin powder over 2 tablespoons of water and let it bloom for a few minutes. Gently heat the fresh lemon juice in a saucepan until warm, then stir in the bloomed gelatin until fully dissolved. Allow this mixture to cool to room temperature. In a large mixing bowl, whip the heavy cream, 1/2 cup granulated sugar, and lemon zest until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Gradually add the lemon juice and gelatin mixture to the cream cheese, beating until fully combined. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Prepare the Blueberry Compote: In a saucepan over medium heat, combine the fresh blueberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Remove from heat and allow the compote to cool to room temperature.
- Assemble the Mousse Cake: Spoon half of the blueberry compote evenly over the cooled shortbread crust. Spread the lemon mousse over the compote layer. Finally, spread the remaining blueberry compote over the top layer evenly.
- Chill and Serve: Refrigerate the assembled mousse cake for at least 4 hours, or until fully set. Slice and serve chilled, optionally garnished with fresh blueberries and a sprig of mint for an elegant finish.
Notes
- Ensure the gelatin is fully dissolved in the warm lemon juice to avoid lumps in the mousse.
- Allow the shortbread crust to cool completely before assembling to prevent melting the mousse.
- For a firmer mousse, you can increase gelatin slightly but do not exceed 1.5 tablespoons.
- Fresh blueberries are best for the compote, but frozen can be used if thawed properly.
- Use cold heavy cream for better whipping results.
