Hi, and a question

[pietro]

Hi all
Recently got our Thermomix and loving the soups in this cold weather.
Can any of you help? I'm trying to find a lemon mousse recipe which I thought would be a good use of the TM. Can't seem to find one in the recipe book or on the search here.
Thanks

[judydawn]

Hi pietro, welcome to the forum.  I could find no lemon mousse recipe in our books but found this one which would be easily converted for the TMX if you are interested.
http://www.bbcgoodfood.com/recipes/4362/lemon-mousse

I would beat the egg whites first then set aside.  Making sure the TM bowl is perfectly clean and dry, place the butterfly in place, add the eggs and beat for 5 minutes/50^o/speed 3. Remove from bowl and set aside. No need to clean the bowl or the butterfly, add the cream, lemon zest and I'd use icing sugar not castor sugar. Whisk on speed 4 until the cream just starts to thicken. Don't leave it, keep an eye on it - it will depend on how fresh your cream is as to how long it takes to get to this stage but it won't be long.  I watch it through the hole in the lid with a torch. Add the lemon juice and continue beating until it thickens further then fold the beaten egg whites into the mixture by hand with a spatula.

[pietro]

Hi pietro, welcome to the forum.  I could find no lemon mousse recipe in our books but found this one which would be easily converted for the TMX if you are interested.
http://www.bbcgoodfood.com/recipes/4362/lemon-mousse

I would beat the egg whites first then set aside.  Making sure the TM bowl is perfectly clean and dry, place the butterfly in place, add the eggs and beat for 5 minutes/50^o/speed 3. Remove from bowl and set aside. No need to clean the bowl or the butterfly, add the cream, lemon zest and I'd use icing sugar not castor sugar. Whisk on speed 4 until the cream just starts to thicken. Don't leave it, keep an eye on it - it will depend on how fresh your cream is as to how long it takes to get to this stage but it won't be long.  I watch it through the hole in the lid with a torch. Add the lemon juice and continue beating until it thickens further then fold the beaten egg whites into the mixture by hand with a spatula.

Brilliant, I'll give it a try!
Thanks

[Cuilidh]

Hi Pietro

This is my Lemon Mousse recipe - the first one I tried adapting to the TMX and found out, for me, it is better to utilise both the TMX and a hand mixer for a good result.  It is light and tangy; perfect after a heavy, rich, or spicy meal.

Serves six.

1 t lemon zest
¼ c cornflour
½ c sugar
½ c water
½ c fresh lemon juice
2 egg whites at room temperature
1 c heavy cream

Zest the lemon (I used one of the microplanes for this, but you can do it in the TMX), add the cornflour, sugar, water and lemon juice. 

Cook 5 minutes, 90 degrees, Sp. 4

Pour into large mixing bowl.  Cool.

Beat egg whites to stiff peaks.  If lemon mixture gets very thick if it has cooled for too long, beat for a couple of seconds to make it smooth (or into TMX and speed 4 for 2-3 seconds).  Fold egg whites into lemon mixture.  Chill.

Beat cream until desired stiffness is achieved.

Fold into mousse.

Pour into separate serving sized bowls or one large dish.  Cover and chill.

It looks a bit complicated because it is in three parts, but it all goes smoothly and makes a delicious mousse.

[cookie1]

Welcome Pietro. Tell us how the Lemon Mousses went.

Cuilidh I have put a copy of your Lemon Mousse recipe into desserts so that it is easy to find if anyway is after a recipe like that.

[Cornish Cream]

Hi and welcome to the forum Pietro.How was the lemon mousse?There are some great recipe for soup here on the forum,have fun cooking them

[Thermomixer]

Belated welcome pietro - hope it went well