Description
Dreamy lemon blueberry shortbread mousse cake blends tangy citrus with sweet berry bliss. Rich layers of buttery shortbread and silky mousse promise a delightful dessert experience you won’t forget.
Ingredients
Scale
Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 pinch salt
Lemon Mousse Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 lemons zest
- 1 tablespoon gelatin powder
- 2 tablespoons water
Blueberry Compote:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the foundational shortbread layer by blending flour, powdered sugar, butter, and salt in a food processor until crumbly texture emerges.
- Transfer the mixture into a parchment-lined springform pan, pressing firmly and evenly across the bottom to create a uniform base.
- Roast the shortbread crust in a preheated 350°F oven for 15-18 minutes until edges transform into a delicate golden hue, then allow complete cooling.
- Activate gelatin by sprinkling over water, letting it hydrate and transform for several minutes.
- Gently warm lemon juice in a saucepan, incorporating dissolved gelatin until seamlessly integrated, then cool to ambient temperature.
- Whip heavy cream with granulated sugar and lemon zest, developing robust, dramatic peaks that hold their shape elegantly.
- Cream cheese receives gentle manipulation until silky smooth, gradually welcoming the lemon-gelatin mixture while maintaining consistent beating.
- Delicately fold whipped cream into the lemon cream cheese base, creating a luminous, airy mousse with harmonious flavor profiles.
- Craft blueberry compote by simmering fresh berries with sugar and lemon juice, allowing fruits to soften and release vibrant juices for 5-7 minutes.
- Layer the chilled shortbread foundation with alternating stripes of lemon mousse and blueberry compote, concluding with a compelling compote crown.
- Refrigerate the assembled dessert for minimum 4 hours, allowing flavors to meld and structure to solidify completely.
- Prior to serving, release cake edges using a precise knife stroke, unmold carefully, and present the chilled masterpiece.
Notes
- Choose cold butter directly from the refrigerator to ensure a crumbly, flaky shortbread crust that holds its shape perfectly.
- Zest lemons carefully to avoid the bitter white pith, using only the bright yellow outer layer for maximum citrusy flavor.
- Freeze the cake pan before pressing the shortbread crust to help prevent butter from melting and maintain a crisp texture.
- Drain excess liquid from blueberry compote to prevent a watery layer that could compromise the mousse cake’s structural integrity.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg