Description
This Lemon Blueberry Shortbread Mousse Cake is a perfect dessert to impress at any gathering or to treat yourself. With a zesty lemon mousse, sweet blueberry compote, and buttery shortbread crust, this cake is a delightful balance of refreshing and rich flavors. Every bite is sure to tantalize your taste buds and leave you wanting more!
Ingredients
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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
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The Shortbread Crust:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- 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.
- 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:
- Sprinkle gelatin powder over the water in a small bowl and let it bloom for 5 minutes.
- 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.
- In a mixing bowl, beat heavy cream, granulated sugar, and lemon zest until stiff peaks form.
- 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.
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For the Blueberry Compote:
- 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.
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Assembling the Mousse Cake:
- 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.
- Refrigerate the cake for at least 4 hours, or until set.
- Before serving, run a knife around the edge of the pan to loosen the cake. Carefully remove the sides, slice, and serve chilled.
Notes
- Make sure the gelatin is fully dissolved in the lemon juice for a smooth mousse texture.
- Allow each layer to cool completely before assembly to prevent the mousse from melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg