Lemon Cloud With Strawberry Mint Compote

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.