Lemon Blueberry Shortbread Mousse Cake

Directions:
• For the Shortbread Crust:
1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a food processor, pulse together the flour, powdered sugar, butter, and salt until it forms coarse crumbs.
3. Press the crumbs evenly into the pan. Bake for 15-18 minutes until golden. Cool completely.
• For the Lemon Mousse:
1. Sprinkle gelatin over water; let bloom for 5 minutes.
2. Warm lemon juice, dissolve gelatin; cool. Whip cream, sugar, and zest to stiff peaks.
3. Beat cream cheese smooth, combine with lemon mixture, fold in whipped cream.
• For the Blueberry Compote:
1. Cook blueberries, sugar, and lemon juice over medium heat until juicy (5-7 min). Cool.
Assembly:
• Layer mousse and compote over the crust, finishing with compote. Chill 4 hours.
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 5 hours | Kcal: 410 | Servings: 8