Lemon Cloud with Strawberry-Mint Compote

Lemon Cloud with Strawberry-Mint Compote
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 cups quartered small strawberries
  • 1 tablespoon grated lemon rind
  • ¾ cup plus 2 tablespoons sugar, divided
  • 1 to 2 tablespoons chopped fresh mint
  • ¾ cup plus 2 tablespoons sugar, divided
  • Cooking spray
  • 4 large egg whites
  • + 19 more ingredients
    • 4 large egg whites
    • 1 tablespoon cornstarch
    • Cloud:
    • Cloud:
    • 2 tablespoons sugar
    • 2 large egg yolks
    • 2 cups quartered small strawberries
    • Compote:
    • 1 tablespoon grated lemon rind
    • 1 to 2 tablespoons chopped fresh mint
    • 2 large egg yolks
    • Compote:
    • 6 tablespoons fresh lemon juice
    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • Dash of salt
    • 6 tablespoons fresh lemon juice
    • Cooking spray
    • Dash of salt

To prepare cloud, preheat oven to 350°. Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet. Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and...

View full recipe at My Recipes

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