Lemon Cloud with Strawberry-Mint Compote

This is a case where you want your soufflé to fall. As it does, the lemon flavor intensifies, and the texture becomes almost cakelike. Any berries will work in place of the strawberries.


6 servings (serving size: 1/6 of cloud and 1/3 cup compote)

Recipe from

Oxmoor House

Nutritional Information

Calories 187
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


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


1. To prepare cloud, preheat oven to 350°.

2. 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.

3. 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 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.

4. Place egg whites and salt in a large bowl; beat with a mixer at medium speed for 30 seconds or until foamy. Increase mixer speed to high. Gradually add remaining 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 puffy and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.

5. To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.