Lemony corn and fruit salad

Discover the vibrant flavors of fresh corn and zesty lemon combined with juicy fruits in this colorful and refreshing salad. Perfect for a light and tasty meal.

Ingredients:

• 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 (300g) 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
• 260g 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
• 1/2 medium pineapple—peeled, cored and cut into 1/4 -inch dice (2 cups)
• 2 medium Granny Smith apples—peeled, cored and cut into 1/4 -inch dice
• One 10-ounce package frozen corn kernels, thawed
• Red currants or whole strawberries, for garnish

Instructions:

1. In a large metal bowl, use an electric mixer to blend together 1 cup of sugar, eggs, lemon juice, and lemon zest. Place the bowl over a saucepan with simmering water and mix until thick enough to leave a trail when the whisk is lifted, approximately 15 minutes. Let it cool a bit, then strain into a blender. Slowly add the butter, blending on high speed until the mixture turns light and completely smooth, around 5 minutes. Scrape the sides of the bowl as necessary. Move the mixture to another bowl, cover, and store in the refrigerator for up to 2 days.
2. In a small saucepan, sprinkle gelatin over water and let it sit for 5 minutes. Cook over low heat, stirring, until the gelatin dissolves. In a big bowl, combine the gelatin mixture with 2 tablespoons of yogurt and the remaining 1/3 cup of sugar. Incorporate the rest of the yogurt and the chilled lemon cream. Gently whip the heavy cream and fold it into the lemon cream. Refrigerate, covered, for at least 1 hour and up to 1 day.
3. Melt the chocolate in a medium metal bowl placed over a saucepan with simmering water, stirring until it becomes smooth. Line 2 baking sheets with parchment paper. Use an offset spatula to evenly spread half of the chocolate on each sheet. Chill until almost set, for 5 to 10 minutes. Use a 4-inch round biscuit cutter to cut out 10 rounds. Return the baking sheets to the refrigerator and chill again to solidify the chocolate, for at least 15 minutes.
4. Put all the ingredients in a blender; blend until smooth. Transfer to a bowl, cover, and refrigerate for up to 1 hour.
5. In a bowl, mix together the pineapple, apples, and corn.
6. For each dessert, place a 4-inch dessert ring or an empty 12-ounce tuna fish can with the ends removed in the center of a soup or dessert plate and fill it halfway with salad. Fill the ring to the brim with the lemon cream. Remove the ring carefully. Gently peel a white chocolate round off the parchment paper and place it on top. Spoon some of the coulis around the plate and decorate with the red currants. Serve immediately.

Summary:

• Calories: 8927 kcal
• Fat: 656 g
• Protein: 86 g
• Carbs: 752 g
• Potassium: 4691 mg
• Magnesium: 344 mg