Lemon Blueberry Mousse Cake
If you're a fan of desserts that combine the zesty tang of lemons with the sweet burst of blueberries, then the Lemon Blueberry Mousse Cake is a treat you won't want to miss. This luscious cake features a delightful combination of flavors and textures, with a buttery crust, a velvety blueberry lemon mousse, and a refreshing blueberry topping.
Print
Pin
Rate
Servings: 5 people
Equipment
- Large Bowl
- springform pan
- heatproof bowl
- Small saucepan
- Whisk
Ingredients
For the Crust:
- 2 1/2 tablespoons butter melted a rich and creamy ingredient that binds the crushed wafers together, creating a buttery and flavorful crust.
- Cooking spray for pan non-stick spray that ensures easy release and a crisp crust.
- 15 Nilla wafers crushed crunchy and vanilla-flavored cookies that form the base of the crust, adding a sweet and nostalgic touch.
For the Mousse:
- 1 1/2 cups heavy cream divided luxurious and indulgent ingredient that provides a silky and velvety texture to the mousse.
- 1 teaspoon lemon zest finely grated lemon peel that adds a fragrant and zesty note to the mousse.
- 1/4 cup powdered sugar fine and sweet powdered sweetener that adds a touch of sweetness and helps stabilize the mousse.
- 1 teaspoon unflavored gelatin setting agent that gives the mousse a smooth and light texture.
- 1 1/4 cups white chocolate chips creamy and sweet chocolate morsels that melt beautifully contributing richness and a hint of vanilla flavor.
- 3/4 cup blueberries plus more for garnish plump and juicy berries that provide a burst of sweet-tart flavor and vibrant color.
- 1 tablespoon lemon juice a tangy citrus element that enhances the brightness and freshness of the blueberry mousse.
For the Topping:
- 1/2 cup blueberries additional plump and juicy berries that adorn the top of the mousse adding a burst of freshness and visual appeal.
- 1/2 tablespoon lemon juice tangy citrus element that complements the blueberries and adds a refreshing note.
- 1/8 tablespoons granulated sugar fine and granulated sweetener that enhances the sweetness of the berries and creates a slight syrupy glaze.
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside. In a food processor, pulse the Nilla wafers until they form fine crumbs. Add in the melted butter and process until well combined.
- Transfer the mixture to the prepared pan and spread it out evenly. Use a measuring cup to press the crust firmly into place. Bake for 15 minutes or until golden brown. Let cool while you prepare the mousse.
- In a small saucepan, heat the blueberries and lemon juice over low heat until softened and fragrant. Purée until smooth and set aside to cool.
- Add the unflavored gelatin to a heatproof bowl and pour in 2 tablespoons of cold water. Let stand for 5 minutes until the gelatin is completely dissolved. Place the white chocolate chips in a food processor and process until very fine crumbs form. Transfer into a medium bowl, add the lemon zest, and set aside.
- In a large bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the blueberry purée and white chocolate mixture into the whipped cream until fully incorporated.
- Add the cooled gelatin and mix until evenly distributed. Pour the mousse over the crust and spread it to even out the top. Refrigerate for at least 4 hours, or until set.
- For the topping, combine the blueberries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture has thickened into syrup. Let cool to room temperature before serving.
- Carefully remove the springform pan and transfer the cake to a serving platter. Drizzle with the blueberry topping and serve chilled.
Notes
- To make sure the mousse sets properly, be sure to follow the instructions for melting and cooling the white chocolate chips.
- For a more intense lemon flavor, consider adding 1 teaspoon of freshly grated lemon zest to the crust before baking.
- Serve chilled slices of this cake alongside some fresh berries and lightly sweetened whipped cream for a heavenly dessert.
- The cake can be stored in an airtight container in the fridge for up to 3 days.