Lemon Blueberry Shortbread Mousse Cake: A Symphony of FlavorsCindy
A delicate and flavorful layered dessert featuring buttery shortbread crust, tangy lemon mousse, and juicy blueberry compote for the ultimate sweet indulgence.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups All-purpose flour
- ½ cup Powdered sugar
- Unsalted butter cold and cubed
- 1 pinch Salt
- 1 cup Heavy cream
- Granulated sugar divided between mousse and compote
- 2 Fresh lemons zest and juice
- Gelatin powder
- Water
- 8 oz Cream cheese softened
- 2 cups Fresh blueberries
Instructions
Instructions
- Preheat oven to 350°F and line a springform pan with parchment paper.
- Add flour, powdered sugar, butter, and salt into food processor. Pulse until coarse crumbs form. Press into pan and bake 18–20 minutes. Let cool.
- Bloom gelatin by sprinkling over water. Let sit 5 minutes.
- Heat lemon juice, zest, and sugar until dissolved. Mix in gelatin. Cool to room temperature.
- Beat cream cheese until smooth. Add lemon mixture and mix until combined.
- Whip heavy cream to stiff peaks and fold into lemon cream cheese mix until smooth.
- In saucepan, add blueberries, sugar, and lemon juice. Cook 10 minutes until thickened. Let cool.
- Spread lemon mousse over crust. Smooth top.
- Add blueberry compote on top. Chill at least 4 hours.
- Serve chilled. Remove ring from pan and slice.
Notes
Bring to room temperature before serving for best flavor. Store in fridge wrapped tightly or freeze slices individually.