The Lemon Blueberry Shortbread Mousse Cake is a delicate, multi-layered dessert that combines a buttery shortbread base, a tangy lemon mousse, and a fresh blueberry compote. This dessert is perfect for spring and summer, bringing together zesty citrus flavors with the sweetness of blueberries.
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 unflavored gelatin
- 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 (optional):
- Fresh blueberries
- Lemon zest curls
- Whipped cream
Instructions:
1. Make the shortbread crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the flour, powdered sugar, and salt.
- Add the softened butter and vanilla extract, and mix until the dough forms a crumbly yet cohesive texture.
- Press the dough evenly into the bottom of a 9-inch springform pan.
- Bake for 18-20 minutes until lightly golden, then remove and let cool completely.
2. Prepare the lemon mousse:
- In a small saucepan, combine the lemon juice, zest, sugar, egg yolks, and cornstarch.
- Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
- Remove from heat and strain to ensure a smooth texture. Let it cool slightly.
- Bloom the gelatin by sprinkling it over cold water in a small bowl. Let it sit for 5 minutes, then microwave for 10 seconds to dissolve.
- Stir the gelatin 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. Set aside.
3. Make the blueberry compote:
- In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the blueberries release their juices and soften.
- Stir in the cornstarch mixture and cook for an additional 2 minutes, until the compote thickens. Let cool to room temperature.
4. Assemble the cake:
- Spread half of the lemon mousse over the cooled shortbread crust.
- Spoon half of the blueberry compote over the mousse layer.
- Add the remaining lemon mousse on top, smoothing the surface.
- Chill the cake in the refrigerator for at least 4 hours, or until the mousse is fully set.
5. Garnish and serve:
- Before serving, top the cake with the remaining blueberry compote.
- Optionally, garnish with fresh blueberries, lemon zest curls, and a dollop of whipped cream.
This elegant cake combines the rich creaminess of mousse with the tart flavors of lemon and blueberry, set on a buttery shortbread base for a delightful contrast of textures!