CakeIngredients:For the Shortbread Crust:1 1/2 cups all-purpose flour1/2 cup powdered sugar1/2 cup unsalted butter, cold and cubedPinch of saltFor the Lemon Mousse:1 cup heavy cream1/2 cup granulated sugarZest of 2 lemons1/2 cup fresh lemon juice1 tablespoon gelatin powder2 tablespoons water8 ounces cream cheese, softenedFor the Blueberry Compote:2 cups fresh blueberries1/4 cup granulated sugar1 tablespoon fresh lemon juiceInstructions:For the Shortbread Crust:Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.In a food processor, pulse together the all-purpose flour, powdered sugar, unsalted butter, and salt until the mixture resembles coarse crumbs.Press the mixture evenly into the bottom of the prepared springform pan.Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.For the Lemon Mousse:In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes.In a saucepan, heat the fresh lemon juice over low heat until warm. Remove from heat and stir in the bloomed gelatin until dissolved. Let the mixture cool to room temperature.In a mixing bowl, beat the heavy cream, granulated sugar, and lemon zest until stiff peaks form.In another mixing bowl, beat the softened cream cheese until smooth.Gradually add the cooled lemon juice mixture to the cream cheese, beating until smooth and well combined.Gently fold the whipped cream into the cream cheese mixture until fully incorporated.For the Blueberry Compote:In a saucepan, combine the fresh blueberries, granulated sugar, and fresh lemon juice.Cook the mixture over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes. Remove from heat and let it cool to room temperature.Assembling the Mousse Cake:Once the shortbread crust has cooled, spread a layer of the lemon mousse evenly over the crust.Spoon the blueberry compote over the lemon mousse layer, spreading it out evenly.Repeat the layering process with the remaining lemon mousse and blueberry compote, finishing with a layer of blueberry compote on top.Refrigerate the mousse cake for at least 4 hours, or until set.Before serving, run a knife around the edge of the springform pan to loosen the cake. Carefully remove the sides of the pan.Slice the Lemon Blueberry Shortbread Mousse Cake into wedges and serve chilled. Enjoy the delightful combination of lemony freshness and sweet blueberry goodness!
Lemon Blueberry Shortbread Mousse
