Ingredients
Scale
- 200g unsalted butter, softened
- 150g granulated sugar
- 300g all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 large lemons (for zest and juice)
- 250ml heavy whipping cream
- 100g powdered sugar
- Gelatin sheets or powder (for mousse stabilization)
Instructions
- Cream the softened butter and granulated sugar until light and fluffy, then add vanilla extract.
- Gradually incorporate all-purpose flour until crumbly dough forms.
- Press dough into a springform pan and chill for 30 minutes.
- Soften gelatin in water, heat until dissolved, then cool slightly.
- Whip heavy cream with powdered sugar until soft peaks form, then mix in lemon juice and zest.
- Gently fold in blueberries and cooled gelatin.
- Spread the mousse over the chilled shortbread base and level the top.
- Refrigerate for at least 4 hours or until set; decorate with blueberries if desired.
Notes
- This mousse cake is best enjoyed fresh but can be stored for up to 2 days in the fridge.
- Keep shortbread and mousse separate if making in advance to maintain texture.
- Garnish with mint leaves for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg