Ingredients
Biscuit Base
- 250g package Milk Arrowroot Biscuit
- 100 grams Butter, Cubed
Lemon Mousse Filling
- 1 lemon
- 1 package lemon jelly, I use areoplane
- 3/4C Boiling water
- 250 grams Carnation Evaporated Milk, Chilled
- 125 grams block Philadelphia cream cheese, Cut into cubes
- 75 grams caster sugar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place biscuits into bowl
"Closed lid" 1 second turbo, repete until desired consistency is achieved. Set aside
2. Place cubed butter to bowl melt 1min 50C Sp 4, or until butter is melted.
3. Combine melted butter and biscuit crumbs and press into spring form tin. Place in freezer to set while preparing filling.
Clean and Dry Mixing bowl
1. Grate lemon and set rind aside, juice lemon and set aside.
Place Jelly crystles in a bowl and pour in boiling water, stir until crystles have dissolved.
Add lemon juice and grated rind. (Grated rind optional)
Set aside to cool but not set
2. Insert butterfly, add 250g carnation milk, Wisk sp 4, 1.5mins, or until light and fluffy and forms soft peaks.
Set aside carefully and remove butterfly.
3. Place 125g of cubed philadelphia cream cheese and 75g of caster sugar into mixing bowl and, combine Sp 5 30seconds.
Scarpe down and beat for a further 15 secs, sp 4.
4. Add cooled jelly mixture to philadelphia mixture and combine sp4 30 Seconds.
5. Insert Butterfly and the 250g of whipped carnation milk and combine 30 seconds, sp3.
Repete until combined.
6. Pour into cooled and set base.
Chill in freezer for no longer than 1hour.
Do not let freeze
Then into the fridge for at least 4 hours.
Biscuit Base
Lemon Mousse Filling
Tip
If you want to make your own caster sugar do it at the very strat before crushing biscuits.
I also make the jelly mixture before making the base so it cools enough.
Additional lemon juice can be added if more of a tang is required.
Also suitable to make in TM31
If you are luck enough to have multiple bowls would be handy.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious 😋
Have made this multiple times now and it always turns out great. My only alteration is to melt the butter first then add the biscuits to melted butter and crush. Thank you for posting.
My alterations:
I used the full 250gm cream cheese and 60 grams sugar and I use my own biscuit base which is what ever I feel like when baking or that's in my pantry at the time.
I made this for a weekend canteen and sold like hot cakes, I recieved great feedback from all. Hubby is wanting this one kept on his brew list for work. I cant wait to make this again but with my own lemons from my tree.
Absolutely delicious 😋
Delicious and divine!
Made it a few times and always a big hit, thank you
Delicious ~ I followed the tips and it turned out perfectly thank you for sharing
Have made this a few times now and is fast becoming a go-to favourite!
I used soft/spreadable cream cheese, and it worked great.
Also make sure the bowl is not hot (after cleaning from making the base) when whipping the evaporated milk, the cooler the bowl, the better it whips, the lighter and "moussier" the filling mix becomes.
Loved it. Just like my mum made it. Used gluten free biscuits, Double Philly cheese & 60 gms sugar turned out perfectly. Thanks for sharing. I used a 24 cm tin, suggest 20-22 cm for this recipe as mine turned out very flat.
Will see how this goes as silly me didnt realise till half way through the milk needed to be chilled so it didnt form peaks. think it will be more of a cheesecake consitancy now. flavour seems yum though