Lemon Blueberry Shortbread Mousse Cake: A Symphony of Flavors

Oh, how grateful I am to share this delightful recipe with you today! If you’re looking to impress at your next gathering or just want to treat yourself to a decadent dessert, this Lemon Blueberry Shortbread Mousse Cake will not disappoint. It’s a stunning combination of zesty lemon mousse, sweet blueberry compote, and a buttery shortbread crust that’s both refreshing and rich. Let’s dive into the making of a dessert that is sure to tantalize your taste buds!

Ingredients

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

this Recipe

The Blueberry Compote:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

Instructions

The Shortbread Crust:

1. Prep: Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Mix: Combine the all-purpose flour, powdered sugar, unsalted butter, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs.
3. Press and Bake: Next, press the mixture evenly into the bottom of the prepared pan and bake for 15-18 minutes, or until lightly golden. Allow it to cool completely.

The Lemon Mousse:

1. Gelatin Prep: First, sprinkle gelatin powder over the water in a small bowl and let it bloom for 5 minutes.
2. Warm: Heat lemon juice over low heat in a saucepan until warm, then stir in the bloomed gelatin until dissolved. Allow this mixture to cool to room temperature.
3. Whip: In a mixing bowl, beat heavy cream, granulated sugar, and lemon zest until stiff peaks form.
4. Combine: In another bowl, whip the cream cheese until smooth. Gradually add the lemon juice mixture, continuing to beat until smooth. Finally, fold in the whipped cream until fully incorporated.

For the Blueberry Compote:

1. Cook: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5-7 minutes). Allow it to cool to room temperature.

Assembling the Mousse Cake:

1. Layer: With the crust cooled, begin by spreading a layer of lemon mousse, then a layer of blueberry compote. Continue layering, finishing with compote on top.
2. Chill: Refrigerate the cake for at least 4 hours, or until set.
3. Serve: Before serving, run a knife around the edge of the pan to loosen the cake. Carefully remove the sides, slice, and serve chilled.

Helpful Tips

• Gelatin Dissolution: Make sure the gelatin is fully dissolved in the lemon juice for a smooth mousse texture.
• Cooling: It’s crucial to allow each layer to cool completely before assembly to prevent the mousse from melting.

Substitutions/Variations

• Vegan Delight: Use coconut cream instead of heavy cream, vegan cream cheese, and agar-agar in place of gelatin for a vegan-friendly version.
• Gluten-Free Adaptation: Opt for a gluten-free flour blend to replace the all-purpose flour in the crust.

Frequently Asked Questions

Q: Can I use frozen blueberries? A: Absolutely! Just ensure they’re thawed and drained to avoid excess liquid in the compote.

Q: How long will the cake keep? A: This cake will stay fresh in the refrigerator for up to 3 days.

Storage Instructions

Keep the cake in an airtight container in the refrigerator. For optimal taste and texture, it’s best consumed within 3 days.

More Relevant Recipes

If you enjoyed this mousse cake, you might also like:

• Strawberry Lemonade Cheesecake Bars
• Raspberry Lime Tart
• Citrus Poppy Seed Cake

This Lemon Blueberry Shortbread Mousse Cake is a dream come true for anyone who loves the delightful interplay of citrus and berries. The aroma when this is baking is incredible, and the taste is even better! Enjoy every bite of this heavenly dessert, and thank you for sharing these moments in the kitchen with me!

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