Description
Indulge in the delightful experience of Lemon Blueberry Shortbread Mousse Cake, the perfect dessert for any occasion. This elegant treat features a buttery shortbread crust layered with luscious lemon mousse and topped with a sweet blueberry compote. The refreshing citrus notes harmonize beautifully with the sweet berries, creating a symphony of flavors that’s sure to please your guests. Easy to prepare and stunning in presentation, this cake is ideal for summer gatherings, birthday celebrations, or as a sophisticated finish to any dinner party. Impress your family and friends with this irresistible dessert that combines simplicity with sophistication.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter (cold)
- 1 cup heavy cream
- ½ cup granulated sugar
- Zest and juice of 2 lemons
- 8 ounces cream cheese (softened)
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). In a food processor, blend flour, powdered sugar, butter, and salt until crumbly. Press into a springform pan and bake for 15-18 minutes. Cool completely.
- For the mousse, warm lemon juice in a saucepan and dissolve gelatin. Beat heavy cream with sugar and zest until stiff peaks form. Mix cream cheese until smooth, then fold in the gelatin mixture and whipped cream.
- Pour mousse over cooled crust and refrigerate for at least 4 hours until set.
- For optional blueberry compote, cook blueberries with sugar and lemon juice until bursting; cool before serving.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 22g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg