Lemon Blueberry Shortbread Mousse Cake

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Introduction:
Lemon Blueberry Shortbread Mousse Cake is a delightful and elegant dessert that combines the tartness of lemon, the sweetness of blueberries, and the buttery richness of shortbread. This cake features a luscious lemon mousse layered over a shortbread crust, topped with a vibrant blueberry compote. Perfect for special occasions or when you want to impress your guests with a sophisticated treat.

Ingredients:

Shortbread Crust:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Lemon Mousse:

  • 1 cup (240ml) heavy whipping cream, chilled
  • 1/2 cup (120ml) lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 3/4 cup (150g) granulated sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1/2 cup (120g) unsalted butter, cubed and chilled
  • 1 teaspoon vanilla extract

Blueberry Compote:

  • 2 cups (300g) fresh or frozen blueberries
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Optional Addition:

  • Fresh blueberries and lemon zest for garnish

Instructions:

1. Prepare the Shortbread Crust:

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Mix in the vanilla extract.
  • Gradually add the flour and salt, mixing until the dough comes together.
  • Press the dough evenly into the bottom of a 9-inch (23 cm) springform pan.
  • Bake for 20-25 minutes, or until the crust is golden brown. Let it cool completely.

2. Make the Lemon Mousse:

  • In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, egg yolks, and cornstarch.
  • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
  • Remove from heat and stir in the cubed butter and vanilla extract until smooth.
  • Transfer the lemon curd to a bowl, cover with plastic wrap, and refrigerate until completely cooled.
  • Once the lemon curd is chilled, whip the heavy cream to stiff peaks.
  • Gently fold the whipped cream into the lemon curd until well combined and smooth.

3. Prepare the Blueberry Compote:

  • In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice.
  • Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.
  • Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the compote thickens.
  • Remove from heat and let it cool to room temperature.

4. Assemble the Cake:

  • Spread the lemon mousse evenly over the cooled shortbread crust.
  • Pour the cooled blueberry compote over the lemon mousse, spreading it evenly.
  • Refrigerate the cake for at least 4 hours, or until fully set.

5. Serve:

  • Carefully remove the sides of the springform pan before serving.
  • Garnish with fresh blueberries and lemon zest if desired.
  • Slice and serve chilled.

Tips for Success:

  • Make sure the shortbread crust is completely cooled before adding the lemon mousse to prevent melting.
  • The lemon curd should be fully chilled before folding in the whipped cream to ensure a smooth and stable mousse.
  • Allow the assembled cake to chill thoroughly to achieve the best texture and flavor.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 400-450 per slice (based on 12 slices)
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 15-18g
  • Cholesterol: Approximately 120-150mg
  • Sodium: Approximately 150-200mg
  • Total Carbohydrates: Approximately 40-45g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 25-30g
  • Protein: Approximately 4-5g

Recommendation:
Lemon Blueberry Shortbread Mousse Cake is best served chilled. This cake is a perfect balance of tart and sweet flavors, making it a refreshing and indulgent dessert. Pair it with a cup of tea or coffee for a delightful treat. It can be stored in the refrigerator for up to 3 days, though it is best enjoyed fresh. Enjoy this sophisticated and delicious cake at your next gathering!

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