A light cake with layers of lemon and blueberry mousse, white chocolate ganache and a buttery shortbread crust.
Ingredients
CRUST
- 1 3/4 cups Walkers shortbread crumbs (two 5.3 oz packages, about 15 cookies)
- 2 tbsp sugar
- 2 tbsp (28g) butter, melted
FUDGE
- 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 (1–2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 egg yolks
- 3 tbsp (42g) unsalted butter
LEMON MOUSSE
- 2 tsp powdered gelatin
- 2 tbsp (30ml) cold water
- 1 3/4 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
- .25 oz package unflavored powdered gelatin
- 1 3/4 cups (420ml) heavy whipping cream
- 3/4 cup (86g) powdered sugar
Instructions
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