Floating lemon clouds with lemon curd custard

Method

To make the lemon custard

1. Put the egg yolks, milk, caster sugar and cornflour into a saucepan and heat gently, stirring constantly until the custard has thickened. Remove from the heat.
2. Stir in the vanilla essence, lemon juice and rind, and leave to cool.
3. Once cool, stir in the fromage frais until well blended, then refrigerate.

To make and poach the lemon clouds

1. Whisk the egg whites until they become soft peaks, then gradually add in the caster sugar, and continue whisking until stiff.
2. Bring some water to a gentle simmer in a frying pan.
3. Using a tablespoon, mould the meringue into oval cloud shapes, and poach gently for five minutes, turning once, until set.
4. Remove the meringues with a slotted spoon, drain on some kitchen paper, and put aside.

To serve

1. Swirl the custard on a plate in a wavy pattern, float the clouds on top, and encircle with the lemon curd.
2. Top with fresh strawberries, and garnish with a candied lemon peel and mint sprigs.

Chef’s tip: Leave plenty of room between the ‘clouds’ in the frying pan when poaching, as they swell considerably.