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Lemon Shortbread Mousse with Blueberry Compote

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A delightful dessert featuring creamy lemon mousse layered with fresh blueberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold
  • 1 cup heavy cream
  • 1/2 cup granulated sugar for mousse
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 8 ounces cream cheese, softened
  • 2 cups fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. In a food processor, combine the flour, powdered sugar, cold butter, and a pinch of salt until crumbly. Press evenly into the bottom of the springform pan and bake for 15-18 minutes until golden brown. Allow to cool completely.
  3. Warm the lemon juice in a saucepan over low heat, dissolve bloomed gelatin, then set aside to cool slightly. Beat the heavy cream with granulated sugar and lemon zest until stiff peaks form. Whip softened cream cheese until smooth, then blend into cooled lemon juice. Gently fold in whipped cream.
  4. Pour the lemon mousse over the cooled shortbread crust and refrigerate for at least 4 hours to set.
  5. Combine fresh blueberries, sugar, and a splash of lemon juice in a saucepan over medium heat, cooking until soft and juices are released, creating a compote.
  6. Remove the dessert from the springform pan, slice, and serve topped with blueberry compote.

Notes

For a lighter mousse, consider using a combination of sour cream and cream cheese. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/berries-cake-recipe-lemon-shortbread-mousse/

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