Description
Indulge in a delightful experience with our Lemon Blueberry Shortbread Mousse Cake, a stunning dessert that perfectly balances zesty lemon, sweet blueberry compote, and a buttery shortbread crust. This elegant layered cake is ideal for any occasion—from summer picnics to birthday celebrations—and is sure to impress your guests. With its refreshing flavors and pleasing textures, each slice promises a burst of joy. Easy to make with simple ingredients, this no-bake treat can be prepared ahead of time, making it a perfect choice for busy hosts looking to delight their family and friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter (cold and cubed)
- 1 cup heavy cream
- ½ cup granulated sugar
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 tablespoon gelatin powder
- 8 ounces cream cheese (softened)
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). For the shortbread crust, mix flour, powdered sugar, and butter in a food processor until crumbly. Press into a pan and bake for 15-18 minutes until golden; cool completely.
- For the lemon mousse, warm lemon juice in a saucepan. Dissolve bloomed gelatin in it; let cool. Whip cream with sugar and zest until stiff peaks form. Blend cream cheese with lemon mixture until smooth; fold in whipped cream.
- Pour mousse over cooled crust; refrigerate for at least 4 hours or until set.
- Serve chilled, optionally garnished with fresh mint or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg