Description
This delightful Blueberry Shortbread Lemon Mousse Cake is a symphony of flavors and textures, featuring a buttery, crumbly shortbread base, a light and airy lemon mousse, and a burst of fresh blueberries. Every bite is an experience, offering sweetness, tartness, and a touch of indulgence.
Ingredients
Crust
1 3/4 cups Walkers shortbread crumbs (2 packages (5.3 oz each), about 15 cookies)
2 tbsp granulated sugar
2 tbsp (28g) butter (melted)
White Chocolate Ganache
8 ounces (227g) white chocolate chips
3 tbsp (42g) unsalted butter
3 1/2 tbsp (53ml) heavy whipping cream
2 tsp lemon zest
Lemon Curd
1/4 cup (60ml) fresh lemon juice (from 1–2 lemons)
2 tsp finely grated lemon zest
1/3 cup (69g) granulated sugar
4 large egg yolks
3 tbsp (42g) unsalted butter
Lemon Mousse
2 tsp unflavored powdered gelatin
2 tbsp (30ml) cold water
1 7/8 cups (420ml) heavy whipping cream
3/4 cup (86g) powdered sugar
3/4 cup (180ml) lemon curd
Blueberry Mousse
1 1/2 cups (8 oz) blueberries
1 package (.25 oz) unflavored powdered gelatin
1 7/8 cups (420ml) heavy whipping cream
3/4 cup (86g) powdered sugar
Instructions
Make the Crust
Preheat your oven to 350. Line a 9-inch springform pan with parchment paper, extending it an inch above the sides.
Mix crust ingredients, then press into the pan bottom.
Bake for 10 minutes, and set aside to cool.
Make White Chocolate Ganache
Melt white chocolate chips in a bowl. Heat butter, heavy cream, and lemon zest until boiling. Pour over the chocolate and let sit for 5 minutes.
Whisk until smooth, microwaving in 10-second intervals if needed.
Spread ganache over the crust, then refrigerate until firm.
Make Lemon Curd
Combine all lemon curd ingredients in a double boiler (or a metal bowl over simmering water). Heat, whisking, until 160, then let cool and thicken.
Make Lemon Mousse
Soften gelatin in cold water and let sit for 5 minutes, then heat until smooth. Cool.
Whip cream with powdered sugar until stiff peaks form. Gently fold in the cooled gelatin and lemon curd.
Spread over the ganache.
Make Blueberry Mousse
Puree blueberries and strain.
Soften gelatin in the puree for 5 minutes, then melt in the microwave. Cool.
Whip cream with powdered sugar until stiff peaks form. Fold in the cooled gelatin.
Spread blueberry mousse over lemon mousse.
Refrigerate the cake for 5-6 hours until firm. Remove from pan, place on a plate, and garnish with blueberries and lemon.
Refrigerate until serving.
Notes
Make sure the butter is at room temperature for the shortbread to cream well.
Don’t overmix the shortbread dough, as this can toughen it.
When cooking the lemon curd, stir continuously to prevent it from curdling.
Allow the mousse to set completely in the refrigerator before adding the blueberries.
For a cleaner cut, dip your knife in warm water and wipe it dry before slicing the cake.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 40g
- Protein: 5g