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Lemon Blueberry Shortbread Mousse Cake

Lemon Blueberry Shortbread Mousse Cake

Indulge in the delightful combination of tangy lemon mousse, sweet blueberry compote, and buttery shortbread crust with this irresistible Lemon Blueberry Shortbread Mousse Cake. Perfect for any special occasion or as a refreshing dessert on a hot day, this cake is sure to impress.

Why Make This Recipe

This recipe is perfect for when you want to treat yourself to something indulgent and delicious. With layers of creamy lemon mousse, sweet blueberry compote, and buttery shortbread crust, this cake is a delightful combination of flavors and textures that everyone will love.

How to Make Lemon Blueberry Shortbread Mousse Cake

Ingredients:

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:

For the Shortbread Crust:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a food processor, pulse together the all-purpose flour, powdered sugar, unsalted butter, and salt until the mixture resembles coarse crumbs.
  3. Press the mixture evenly into the bottom of the prepared springform pan.
  4. Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.

For the Lemon Mousse:

  1. In a small bowl, sprinkle the gelatin powder over the water and let it sit for 5 minutes to bloom.
  2. In a saucepan, warm the fresh lemon juice over low heat until just warm. Remove from heat and stir in the bloomed gelatin until it dissolves. Let it cool to room temperature.
  3. In a mixing bowl, whip the heavy cream, granulated sugar, and lemon zest until stiff peaks form.
  4. In another bowl, beat the softened cream cheese until smooth.
  5. Gradually add the cooled lemon juice mixture to the cream cheese, beating until smooth and well combined.
  6. Gently fold the whipped cream into the cream cheese mixture until fully combined.

For the Blueberry Compote:

  1. In a saucepan, mix the fresh blueberries, granulated sugar, and fresh lemon juice.
  2. Cook the mixture over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes. Remove from heat and let it cool to room temperature.

Assembling the Mousse Cake:

  1. Once the shortbread crust has cooled, spread a layer of the lemon mousse evenly over the crust.
  2. Spoon the blueberry compote over the lemon mousse layer, spreading it out evenly.
  3. Repeat the layering process with the remaining lemon mousse and blueberry compote, finishing with a layer of blueberry compote on top.
  4. Refrigerate the mousse cake for at least 4 hours, or until set.
  5. Before serving, run a knife around the edge of the springform pan to loosen the cake. Carefully remove the sides of the pan.
  6. Slice the Lemon Blueberry Shortbread Mousse Cake into wedges and serve chilled.

How to Serve Lemon Blueberry Shortbread Mousse Cake

Serve this delicious cake chilled for the best taste and texture. It makes a perfect dessert for any special occasion or as a refreshing treat on a hot day.

How to Store Lemon Blueberry Shortbread Mousse Cake

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips to Make Lemon Blueberry Shortbread Mousse Cake

  • Make sure to let the gelatin mixture cool to room temperature before adding it to the cream cheese mixture to avoid lumps.
  • You can use frozen blueberries instead of fresh for the compote if fresh ones are not available.
  • For a decorative touch, garnish the cake with lemon slices and fresh blueberries before serving.

FAQs

1. Can I use store-bought lemon curd instead of making the lemon mousse from scratch?

Yes, you can use store-bought lemon curd instead of making the lemon mousse from scratch if you prefer.

2. Can I use a different type of fruit for the compote?

Yes, you can use any type of fruit you like for the compote, such as strawberries, raspberries, or blackberries.

3. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in the refrigerator until you’re ready to serve.

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