Lemon Cloud with Strawberry-Mint Compote

Ingredients

• Cloud:
• 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
• Compote:
• 2 cups quartered small strawberries
• 2 tablespoons sugar
• 1 to 2 tablespoons chopped fresh mint

Preparation

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