Ingredients
Scale
- 1 ½ cups of fresh blueberries
- 1 cup of granulated sugar
- 2 tablespoons of lemon zest
- 1/2 cup of fresh lemon juice
- 3 cups of heavy cream
- 4 sheets of gelatin (or powdered gelatin equivalent)
- 1 teaspoon of vanilla extract
- 1 pre-made sponge cake or ladyfingers for the base
- Optional: extra blueberries and lemon slices for garnish
Instructions
- Prepare the blueberry puree: Combine blueberries, sugar, and lemon zest in a saucepan. Cook until blueberries soften, then blend until smooth. Strain to remove seeds and let cool.
- Make the gelatin mixture: Bloom gelatin in cold water for 5 minutes, warm some blueberry puree, and dissolve gelatin in it. Mix thoroughly and set aside.
- Whip the lemon mousse: Whip heavy cream with vanilla until soft peaks form. Fold in the cooled blueberry-gelatin mixture, then add lemon juice and fold until smooth and fluffy.
- Assemble the cake: Place sponge cake or ladyfingers at the bottom of your cake pan. Spread blueberry lemon mousse over the layer. Repeat layers if desired, then chill for at least 4 hours until set.
- Garnish and serve: Decorate with fresh blueberries, lemon slices, and mint. Optionally, add honey or whipped cream for extra flair.
Notes
- Use fresh, ripe blueberries for the best flavor.
- Ensure the mousse is well chilled before layering to prevent sinking.
- Make the mousse a day ahead for better flavor and easier assembly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
