Lemony Corn and Fruit Salad
- SERVINGS: 10
While this dessert may not be something to attempt on a work night; it's eminently doable when broken down into components, most of which can be prepared ahead. This recipe has been adapted from Desserts by Pierre Hermé (Little, Brown).
Plus: More Dessert Recipes and Tips
- 1 1/3 cups sugar
- 4 large eggs
- 3/4 cup fresh lemon juice
- Finely grated zest of 3 lemons
- 2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into small pieces and softened
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 cup plain whole-milk yogurt
- 1 1/3 cups heavy cream
white chocolate rounds
- 9 ounces white chocolate, finely chopped
- 1 pint strawberries, hulled
- 1/4 cup sugar
- 1/4 cup orange-passion fruit juice (optional)
- 1/4 cup guava nectar (optional)
- 3 tablespoons lemon juice
- Pinch of freshly ground pepper
salad and garnish
- 1/2 medium pineapplepeeled, cored and cut into 1/4 -inch dice (2 cups)
- 2 medium Granny Smith applespeeled, cored and cut into 1/4 -inch dice
- One 10-ounce package frozen corn kernels, thawed
- Red currants or whole strawberries, for garnish
- In a large metal bowl, using an electric mixer, beat 1 cup of the sugar with the eggs, lemon juice and lemon zest. Set the bowl over a saucepan of simmering water and beat the mixture until it is thick enough to leave a trail when the whisk is lifted, about 15 minutes. Let cool slightly, then strain into a blender. Gradually add the butter, blending at high speed until the cream is light and perfectly smooth, about 5 minutes. Scrape down the container as needed. Transfer the cream to a bowl, cover and refrigerate for up to 2 days.
- In a small saucepan, sprinkle the gelatin over the water and let stand for 5 minutes. Cook over low heat, stirring, until the gelatin dissolves. In a large bowl, combine the gelatin mixture with 2 tablespoons of the yogurt and the remaining 1/3 cup of sugar. Mix in the remaining yogurt and the cold lemon cream. Lightly whip the heavy cream and fold it into the lemon cream. Refrigerate, covered, for at least 1 hour and up to 1 day.
- Melt the chocolate in a medium metal bowl set over a saucepan of simmering water, stirring until smooth. Line 2 baking sheets with parchment paper. Using an offset spatula, spread half of the chocolate evenly over each sheet. Chill until almost set, 5 to 10 minutes. Using a 4-inch round biscuit cutter, stamp out 10 rounds. Return the baking sheets to the refrigerator and chill again to firm up the chocolate, at least 15 minutes.
- Combine all of the ingredients in a blender; blend until pureed. Transfer to a bowl, cover and refrigerate for up to 1 hour.
- In a bowl, combine the pineapple, apples and corn and toss to mix.
- For each dessert, set a 4-inch dessert ring or empty 12-ounce tuna fish can with the ends removed in the center of a soup or dessert plate and pack it halfway with salad. Fill the ring to the top with the lemon cream. Lift off the ring. Carefully peel a white chocolate round off the parchment paper and set it on top. Spoon some of the coulis around the plate and garnish with the red currants. Serve immediately.