Lemon Cloud With Strawberry Mint Compote
.
Yield
6 servingsPrep
8 minCook
28 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cloud | |||
| 1 | x |
nonstick cooking spray
|
* |
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
sugar
divided |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
lemon
rind, grated |
|
| 6 | tablespoons |
lemon juice
fresh |
|
| 2 | large |
egg yolks
|
|
| 4 | large |
egg whites
|
|
| 1 | dash |
salt
|
*
|
| For the compote | |||
| 2 | cups |
strawberries
small, quartered |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
mint leaves
fresh and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cloud: | |||
| 1 | x |
nonstick cooking spray
|
* |
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
divided |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
lemon
rind, grated |
|
| 9E+1 | ml |
lemon juice
fresh |
|
| 2 | large |
egg yolks
|
|
| 4 | large |
egg whites
|
|
| 1 | dash |
salt
|
*
|
| For the compote: | |||
| 473 | ml |
strawberries
small, quartered |
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
mint leaves
fresh and chopped |
|
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.
