Lemony Corn and Fruit Salad

Name: Lemony Corn and Fruit Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 298 grams sticks plus 5 tablespoons unsalted butter, cut into small pieces and softened; 283 grams package frozen corn kernels, thawed; 4 larges eggs; 2 teaspoons unflavored gelatin; 2 mediums Granny Smith applespeeled, cored and cut into 1/4 -inch dice; 59 milliliters guava nectar (optional); 315 milliliters heavy cream; 177 milliliters fresh lemon juice; 3 Tbsps lemon juice; 3 Finely grated zest of lemons; 59 milliliters orange-passion fruit juice (optional); 1 pinch Pinch of freshly ground pepper; 1 mediums pineapplepeeled, cored and cut into 1/4 -inch dice (2 cups); 10 servings Red currants or whole strawberries, for garnish; 237 milliliters plain whole-milk yogurt; 1 pint strawberries, hulled; 59 milliliters sugar; 315 milliliters sugar; 59 milliliters cold water; 255 grams white chocolate, finely chopped

Lemony Corn and Fruit Salad might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 717 calories, 8g of protein, and 46g of fat. This recipe serves 10. A mixture of heavy cream, sugar, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Sugar

Water

Egg

Equipment you will use

Hand Mixer

Sauce Pan

Whisk

Bowl

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.

Ingredients you will need

Butter

Cream

Equipment you will use

Blender

Transfer the cream to a bowl, cover and refrigerate for up to 2 days.

Ingredients you will need

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Gelatin

Yogurt

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Cream

Yogurt

Lemon

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.

Ingredients you will need

Chocolate

Biscuits

Spread

Water

Equipment you will use

Baking Paper

Offset Spatula

Baking Sheet

Sauce Pan

Bowl

Combine all of the ingredients in a blender; blend until pureed.

Equipment you will use

Blender

Transfer to a bowl, cover and refrigerate for up to 1 hour.

Equipment you will use

Bowl

In a bowl, combine the pineapple, apples and corn and toss to mix.

Ingredients you will need

Pineapple

Apple

Corn

Equipment you will use

Bowl

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.

Ingredients you will need

White Chocolate