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Lemon Blueberry Shortbread Mousse Cake

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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