Lemon Cloud With Strawberry Mint Compote
Submitted by happyzhangbo
Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.
YIELD
6 servingsPREP
8 minCOOK
28 minREADY
40 minThis is a dessert that feels fancy but takes about 40 minutes end to end. The “cloud” is essentially a cold lemon soufflé: a thick lemon curd base (sugar, cornstarch, lemon zest, fresh juice, egg yolks) cooked until glossy, then cooled and folded into stiffly whipped egg whites. The result bakes into a puffed, lightly browned cloud on top with a silky, custardy bottom when you dig in with a spoon.
The strawberry-mint compote is the brilliant counterpoint. Quartered berries macerate with just two tablespoons of sugar and a tablespoon of chopped fresh mint, drawing their juices out to create a syrupy, almost-salsa-like topping. The cold berries against the airy cold cloud is the whole point: two temperatures, two textures, one knockout dessert.
Make both components ahead and chill separately. Spoon the compote over each serving right before eating. Six generous servings, dressed up enough for an Easter dinner finale or a spring dinner party.
Chef Tips
- Sugar the buttered soufflé dish with the reserved 2 tablespoons of sugar. The sugar coating gives the cloud something to climb on as it rises.
- Whip the egg whites to stiff, glossy peaks, not dry. Dry whites break up the structure and the cloud goes flat in the oven.
- Fold a quarter of the whites into the yolk mixture first to lighten it, THEN fold in the rest. Skipping this step gives you heavy, deflated batter that won’t puff.
- Start the compote at least 30 minutes ahead. The strawberries need time to draw their own juices and make the syrup.
Variations
- Swap strawberries for raspberries, blackberries, or a mixed-berry compote.
- Add a splash of Grand Marnier or limoncello to the compote for adult flavor.
- Top with a spoonful of whipped cream or a shortbread cookie on the side for extra indulgence.
Ingredients
Directions
To prepare cloud, preheat oven to 350°.
Lightly coat a 1½-quart soufflé dish with cooking spray.
Sprinkle with 2 tablespoons sugar, shaking out excess.
Place dish on a baking sheet.
Combine ½ cup sugar and cornstarch in a medium saucepan, stirring with a whisk.
Stir in lemon rind, juice, and egg yolks.
Place over medium heat; cook for 3 minutes or until thick, stirring constantly.
Remove from heat; immediately scrape mixture into a glass bowl.
Cool to room temperature.
Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy.
Increase mixer speed to high.
Gradually add ¼ cup sugar, 1 tablespoon at a time, beating just until stiff peaks form.
Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
Spoon into prepared dish.
Bake at 350° for 25 minutes or until puffed and lightly browned.
Remove from oven, and cool to room temperature on a wire rack.
Cover and chill.
To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently.
Cover and chill.
Serve with lemon cloud.
Comments
