Description
A delightful Lemon Blueberry Shortbread Mousse Cake combining a buttery shortbread crust with a light, tangy lemon mousse and a luscious blueberry compote. Perfectly balanced flavors and textures make this dessert an elegant treat for any occasion.
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: Preheat your oven and prepare your pan. In a food processor, combine the all-purpose flour, powdered sugar, cold cubed butter, and a pinch of salt. Pulse until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan, ensuring a compact layer. Bake for 15-18 minutes or until lightly golden. Remove from the oven and let it cool completely before proceeding.
- Make the Lemon Mousse: In a small saucepan, gently heat the fresh lemon juice until warm. Stir in the bloomed gelatin powder (mixed previously with 2 tablespoons of water) until fully dissolved. Allow this mixture to cool to room temperature. In a large bowl, whip the heavy cream with granulated sugar and lemon zest until stiff peaks form. In another bowl, beat the softened cream cheese until smooth, then gradually add the cooled lemon juice and gelatin mixture while beating continuously. Gently fold in the whipped cream until well combined, forming a light lemon mousse.
- Prepare the Blueberry Compote: In a saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Cook while stirring occasionally for 5-7 minutes until the blueberries soften and release their juices, creating a thick compote. Let this cool completely to room temperature.
- Assemble the Mousse Cake: Spoon half of the cooled blueberry compote evenly over the cooled shortbread crust. Spread the remaining lemon mousse gently on top of the compote layer. Then, finish by spreading the remaining blueberry compote evenly over the top. Place the assembled cake in the refrigerator to chill and set for at least 4 hours.
- Serve: Once set, slice the mousse cake and serve chilled. Optionally, garnish with fresh blueberries and a sprig of mint for an elegant presentation.
Notes
- Ensure the shortbread crust is completely cooled before adding the mousse to prevent melting.
- Bloom gelatin properly in cold water before heating with lemon juice for best texture.
- Use fresh lemon juice and zest for a bright, natural lemon flavor.
- Allow the blueberry compote to cool fully before layering to maintain mousse consistency.
- Chill the assembled dessert for at least 4 hours or overnight for optimal setting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
