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.
