Name of Recipe: Lemon Mousse
Number of People: 4-6 (depending on self control)
Ingredients:Zest and juice of 2-3 lemons ( with water to top up liquid to 250ml), 2 tbs gelatine, 4 eggs ( separated), 100 grams caster sugar, 300ml cream


Preparation:
Start by juicing and zesting the lemons, if you want to keep the bowl dry until the egg whites, put lemon juice and water up to 250 ml in a heat proof jug, add gelatine and microwave for 40 secs to dissolve the gelatine.  Leave to cool
Add lemon zest, sugar and egg yolks to a bowl and hand whisk.
Add egg whites and a pinch of cream of tartar to thermomix, whisk at 50 degrees on sp 4 for 3-5 mins ( I did not use the butterfly and it worked ok)
Transfer egg whites to a bowl and whip the cream in TM for 30 secs to 2 mins on sp 4, watch carefully in case of separation.
Fold cooled lemon liquid into the yolks, followed by the cream and egg whites.  Do this by hand with a whisk, carefully and slowly until evenly incorporated.


Photos:

Tips/Hints:
You could do all the steps in the TM but I like to keep my bowl dry when whisking egg whites.  You could easily mix the egg yolks and zest and sugar on Sp 3-4 for 30-60 seconds, remove and set aside, followed by heating the lemon juice, water and gelatine to around 60 degrees for 2-3 mins on sp 1-2, setting aside.  Then rinse and dry your bowl and heating for 2-3 mins on 50 degrees on sp soft to dry the bowl before whisking the egg whites.