Description
Indulge in the refreshing delight of Lemon Blueberry Shortbread Mousse Cake, a perfect dessert that harmoniously blends zesty lemon flavors with sweet, juicy blueberries. This elegant cake features a buttery shortbread crust topped with a light and creamy lemon mousse, bringing a delightful contrast of textures and tastes in every bite. Ideal for summer gatherings, picnics, or as a special treat for yourself, this dessert is not only visually stunning but also simple to prepare. With straightforward instructions and common ingredients, you can impress your friends and family with this showstopper that will have everyone coming back for more.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 8 ounces cream cheese, softened
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, butter, and salt until crumbly. Press into a baking pan and bake for 15-18 minutes until golden. Cool.
- In a saucepan over low heat, warm lemon juice and dissolve bloomed gelatin mixed with water. Let cool. Whip heavy cream with sugar and lemon zest to stiff peaks in a bowl.
- Beat cream cheese until smooth, then add cooled lemon mixture. Fold in whipped cream gently.
- Pour mousse over the cooled crust and refrigerate for at least 4 hours to set.
- For blueberry compote, cook blueberries with sugar and lemon juice until they burst. Serve on top of the cake.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 20g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg