Lemon Cloud with Strawberry-Mint Compote

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Lemon Cloud with Strawberry-Mint CompoteRecipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Here's a case where you want your soufflés to fall. As they do, the lemon flavor intensifies, and the texture becomes almost cakelike. Any berries will work in place of the strawberries.
6 servings


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Cooking spray
3/4 cup plus 2 tablespoons sugar, divided
1 tablespoon cornstarch
1 tablespoon grated lemon rind
6 tablespoons fresh lemon juice
2 large egg yolks
4 large egg whites
Dash of salt
2 cups quartered small strawberries
2 tablespoons sugar
1 to 2 tablespoons chopped fresh mint


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 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 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.

Created date

June 2003

Nutritional Information

Calories 187
Caloriesfromfat 9 %
Fat 1.9 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 40 g
Fiber 1.6 g
Cholesterol 71 mg
Iron 0.7 mg
Sodium 65 mg
Calcium 23 mg