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Lemon Blueberry Shortbread Mousse Cake Recipe

Lemon Blueberry Shortbread Mousse Cake Recipe

Do you love fresh fruit and creamy treats? This Lemon Blueberry Shortbread Mousse Cake Recipe is perfect.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 340 kcal

Equipment

  • Food processor
  • Springform pan
  • Mixing Bowls
  • Electric mixer 
  • Rubber spatula
  • Small saucepan
  • Fine mesh strainer

Ingredients
  

  • 2 cups Shortbread Cookies
  • 1/2 cup Unsalted Butter
  • 1 cup Fresh Blueberries
  • 2 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • 16 oz Cream Cheese
  • 1.5 cups Heavy Cream
  • 1 cup Powdered Sugar
  • 1 tbsp Gelatin Powder
  • 1 tsp Vanilla Extract

Instructions
 

1. Prepare the Crust

  • Crush your shortbread cookies into fine, sandy crumbs. Mix the crumbs with your warm melted butter. Press this mix into the bottom of your pan. Freeze the crust for ten minutes to make it firm.

2. Make the Blueberry Sauce

  • Cook your blueberries with a little sugar and water. Simmer them until the berries burst and look thick. Strain the seeds out to keep the sauce smooth. Let this purple sauce cool down to room temperature.

3. Whip the Cream

  • Pour cold heavy cream into a large chilled bowl. Beat it until you see very stiff peaks form. Set this bowl aside in the fridge for now.

4. Mix the Base

  • Beat the cream cheese and powdered sugar until creamy. Add the lemon juice and the fresh lemon zest. Stir in your prepared gelatin to help it set.

5. Fold and Layer

  • Gently fold the whipped cream into the cheese mix. Divide the mousse into two separate bowls. Mix the blueberry sauce into one half of mousse.

6. Build the Cake

  • Pour the lemon mousse over the cold cookie crust. Then, carefully spread the blueberry mousse on the top. Smooth the surface with a flat knife or spatula.

7. Chill and Serve

  • Put the cake in the fridge for six hours. Overnight is even better for the best firm texture. Gently remove the sides of the pan before slicing.

Notes

➜ Use cold heavy cream for the best volume.
➜ Do not overmix the mousse or it thins.
➜ Always bloom your gelatin in cold water first.
➜ Press the crust down firmly with a glass.
➜ Zest the lemon before you squeeze the juice.
➜ Wipe your knife between every single cake slice.
➜ Use a warm towel to loosen the pan.
Keyword Lemon Blueberry Shortbread Mousse Cake Recipe