Description
A refreshing and elegant Lemon Blueberry Shortbread Mousse Cake featuring a buttery shortbread crust, zesty lemon mousse, and a vibrant blueberry compote topping. This layered dessert combines a tender baked crust with light, airy mousse and sweet-tart fruit compote, perfect for warm weather or special occasions.
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 all-purpose flour, powdered sugar, cold cubed butter, and a pinch of salt. Pulse until the mixture forms coarse crumbs. Press the mixture evenly into the bottom of a prepared pan and bake for 15-18 minutes or until lightly golden. Remove and let cool completely.
- Make the Lemon Mousse: Heat the fresh lemon juice gently in a saucepan until warm, then stir in the gelatin powder that has been bloomed with water until fully dissolved. Allow this lemon and gelatin 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 a separate bowl, beat the softened cream cheese until smooth. Gradually blend the cooled lemon-gelatin mixture into the cream cheese until fully incorporated. Gently fold the whipped cream mixture into the cream cheese mixture until well combined.
- Prepare the Blueberry Compote: In a saucepan over medium heat, combine fresh blueberries, granulated sugar, and fresh lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Remove from heat and let cool to room temperature.
- Assemble the Mousse Cake: Spread half of the blueberry compote evenly over the cooled shortbread crust. Next, pour and spread the lemon mousse mixture on top of the compote layer. Finish by spreading the remaining blueberry compote over the mousse layer.
- Refrigerate and Serve: Refrigerate the assembled mousse cake for at least 4 hours, or until fully set. Once chilled and firm, slice and serve chilled. Optionally, garnish with fresh blueberries and a sprig of mint for a beautiful presentation.
Notes
- Make sure the shortbread crust is completely cool before adding the mousse to prevent melting or sliding of layers.
- Bloom the gelatin properly by sprinkling it over cold water first, then warm the lemon juice before adding the gelatin to ensure it dissolves fully.
- If fresh blueberries are out of season, frozen blueberries can be used for the compote but thaw completely before cooking.
- For a firmer mousse, additional gelatin can be used, but the recipe balance here yields a light and airy texture.
- Use a springform pan for easier removal and neat slicing.
