Lemon Cloud with Strawberries and Mint

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Fussellette asked me to make “something light” for dessert following our Easter meal of a traditional Jiggs dinner.  What is lighter than a cloud?  Not much.  This sharp lemon foam is a great palette-cleanser and went smashingly with some post-prandial tea.  And, as most things gluten-free tend to be (with the exception of doughy things of course), it was easy and quick to make.  I made it the day before to allow the flavours to really concentrate themselves.

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Start with some fresh strawberries, 2 cups.  Wash them, cut the tops off, and slice them into quarters.  Drop them in a bowl.

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Sprinkle 2 tablespoons sugar over top.

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Grab yourself some fresh mint, 2 tablespoons.  Chop that up and drop it on top of the strawberries.

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Give that a stir, then chuck it in the fridge to chill.

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Preheat your oven to 350°F.  Spray a 1 1/2 quart soufflé dish (I didn’t have one, so I used this steep-sided oval bowl) with cooking spray and dust with 2 tablespoons sugar.  The recipe said to shake out the excess but I left mine in the bottom in the hopes it would get all crusty and lovely, and I was right.  Set the dish on top of a baking sheet.

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Separate 4 eggs and bring the whites to room temperature.  You’ll only need two of the yolks.  I had three whites left over from eggs Benny so in actual fact this recipe used 5 whites.

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Grate the zest of 2 lemons and squeeze out their juice as well.  You want to end up with 2 tablespoons lemon zest and 6 tablespoons lemon juice.

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In a small saucepan, whisk together 1/2 cup sugar and 1 tablespoon corn starch.

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Add in the lemon juice, zest, and the 2 egg yolks and stir until smooth.

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Heat on medium, stirring constantly, until thick enough to coat the back of a wooden spoon.  Transfer to a large glass bowl and allow to cool to room temperature.

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Take your 4 egg whites and plop them in a bowl with a pinch of salt.  Whisk until foamy.

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Gradually add, a little bit at a time, 1/4 cup sugar, and continue to beat until stiff peaks form.

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Take about 1/4 of the egg whites and fold it into the lemon curd in the glass bowl.

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When that is fully incorporated you can fold in the rest of the whites.

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Transfer the mixture to the soufflé dish and smooth the top.

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Bung that in the oven for 25 minutes, or until the eggy mess is puffy and slightly browned on top.  Haul it out and put it on a wire rack to cool.

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Now watch it fall.  Don’t fret — it’s supposed to fall.

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When it’s cool cover it with plastic wrap and chuck that in the fridge as well to get chilly. When you’re ready to eat, take it out. Or you could sit in your fridge and eat it. Whatever works for you. Scoop some out, top with your strawberry compote, and you’re golden.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

6 thoughts on “Lemon Cloud with Strawberries and Mint”

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