A Lemon Blueberry Shortbread Mousse Cake is a refreshing and elegant dessert with layers of buttery shortbread, zesty lemon mousse, and fresh blueberries. Here’s a detailed recipe to create this stunning treat:
Lemon Blueberry Shortbread Mousse Cake Recipe
Ingredients:
For the shortbread crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
For the lemon mousse:
- 1 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 3 egg yolks
- 2 tsp cornstarch
- 1 ½ cups heavy cream
- 1 tsp gelatin powder
- 2 tbsp cold water
For the blueberry compote:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 1 tbsp water)
For garnish:
- Fresh blueberries
- Lemon zest curls
- Whipped cream (optional)
Instructions:
1. Make the shortbread crust:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour, powdered sugar, and salt.
- Add the softened butter and vanilla extract, and mix until the dough comes together and forms a soft, crumbly consistency.
- Press the dough evenly into the bottom of a 9-inch springform pan or tart pan.
- Bake the shortbread for 18-20 minutes, or until lightly golden. Let it cool completely.
2. Prepare the lemon mousse:
- In a small saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, and cornstarch.
- Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat, strain to remove any lumps, and allow the lemon curd to cool.
- In a small bowl, dissolve the gelatin powder in cold water and let it sit for 5 minutes.
- Microwave the gelatin for 10 seconds to dissolve it, then mix it into the cooled lemon curd.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon curd mixture, being careful not to deflate the cream. Set the mousse aside.
3. Prepare the blueberry compote:
- In a medium saucepan, combine the blueberries, sugar, and lemon juice.
- Cook over medium heat until the blueberries begin to release their juices and break down (about 5 minutes).
- Stir in the cornstarch mixture and cook for another 2-3 minutes until thickened.
- Remove from heat and let cool.
4. Assemble the cake:
- Spread a thin layer of the lemon mousse over the cooled shortbread crust.
- Spoon half of the blueberry compote over the mousse layer, then spread the remaining mousse on top.
- Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the mousse to set.
5. Garnish and serve:
- Before serving, top the cake with the remaining blueberry compote and garnish with fresh blueberries, lemon zest curls, and a dollop of whipped cream if desired.
This Lemon Blueberry Shortbread Mousse Cake is perfect for summer or special occasions, combining buttery shortbread, tangy lemon, and sweet blueberries into a light, refreshing dessert!