Ingredients

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

Pinch of salt

1 cup heavy cream

1/2 cup granulated sugar (for mousse)

Zest of 2 lemons

1/2 cup fresh lemon juice

1 tablespoon gelatin powder

2 tablespoons water

8 ounces cream cheese, softened

2 cups fresh blueberries

1/4 cup granulated sugar (for compote)

1 tablespoon fresh lemon juice (for compote)

Instructions

Step 1: Preheat your oven and prepare your pan. In a food processor, combine the flour, powdered sugar, cold cubed butter, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.

Step 2: Press the mixture evenly into the bottom of the prepared pan to form a compact layer. Bake for 15-18 minutes or until lightly golden, then let it cool completely.

Step 3: In a small saucepan, gently heat the lemon juice until warm. Stir in the gelatin powder previously mixed with 2 tablespoons of water until dissolved. Allow to cool to room temperature.

Step 4: In a large bowl, whip the heavy cream with granulated sugar and lemon zest until stiff peaks form.

Step 5: In another bowl, beat the softened cream cheese until smooth. Slowly add the cooled lemon juice and gelatin mixture while beating continuously.

Step 6: Gently fold the whipped cream into the cream cheese mixture to form a light lemon mousse.

Step 7: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the berries soften and form a thick compote. Cool to room temperature.

Step 8: Spoon half of the cooled blueberry compote over the shortbread crust. Spread the lemon mousse evenly on top, then finish with the remaining blueberry compote.

Step 9: Refrigerate the assembled cake for at least 4 hours to chill and set.

Step 10: Slice and serve chilled. Optionally garnish with fresh blueberries and mint.

Tips & Variations

Use chilled butter for the shortbread crust to achieve a tender, crumbly texture.

If gelatin is not available, substitute with agar-agar powder following package instructions for a vegetarian version.

For extra flavor, add a teaspoon of vanilla extract to the lemon mousse mixture.

Try swapping blueberries with raspberries or blackberries for a different berry twist.

FAQs

Can I make the cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking, and ensure all other ingredients are gluten-free.

How do I know when the mousse is properly set?

The mousse will be firm to the touch after chilling for at least 4 hours in the refrigerator, allowing the gelatin to fully set the texture.

Dessert

Lemon Blueberry Shortbread Mousse Cake Recipe

Introduction