Recipe(tried): Lemon Cloud with Strawberry-Mint Compote

We had this for dessert tonight. The lemon cloud is very tangy and refreshing. The strawberry compote is a nice complement to the lemon flavors. I think the mint is optional, as we really did not care for the texture of the herb, and would not add it next time. There will definitely be a next time, as we loved this wonderful refreshing dessert.

Lemon Cloud with Strawberry-Mint Compote

Cloud:
Cooking Spray
3/4 c. plus 2 Tbsp. sugar, divided
1 Tbsp. cornstarch
1 Tbsp. grated lemon rind
6 Tbsp. fresh lemon juice
2 large egg yolks
4 large egg whites
Dash of salt

Compote:
2 c. quartered small strawberries
2 Tbsp. sugar
1-2 Tbsp. chopped fresh mint

Preheat oven to 350 degrees. Lightly coat a
1 1/2 quart souffle dish with cooking spray. Sprinkle with 2 Tbsp sugar, shaking out excess. Place dish on a baking sheet.

Combine 1/2 c. 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 1/4 c. sugar, a tablespoon at a time, beating just until stiff peaks form. Gently stir egg white mixture into egg yolk mixture; fold in gently. Spoon into prepared dish.

Bake in preheated oven for 20 to 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 Tbsp. sugar, and mint; toss gently. Cover and chill.

Serve compote with lemon cloud. Yield 6 servings.

Calories: 187 Fat: 1.9g Protein: 3.8g