Fruits and Cereals Salad with Lemon Cream in a White Chocolate CrustSeptember 16, 2015 • By Great Chefs
Fruits and Cereals Salad with Lemon Cream in a White Chocolate Crust
By Great Chefs September 16, 2015
Crunchy whole wheat kernels are mixed with apple, pineapple, and sweet corn for a refreshing salad that is topped with lemon cream and white chocolate. The lemon curd and whole wheat kernels must be prepared the day before, and the chocolate circles can be made and stored in the refrigerator, so last-minute preparation can be kept to a minimum.
- Whole Wheat Kernels - 4 tablespoons
- Water - 1/2 cup
- Granny Smith apples - 1, diced
- Fresh Pineapple - 1/2, diced
- Sweet Corn Kernels (1 ear of corn) - 1/2 cup (alt. frozen or canned whole kernel)
- Lemon Cream
- Lemon Juice and Zest - 10 lemons
- Eggs - 13
- Egg Yolks - 8
- Sugar - 3 cups
- Unsalted Butter - 1 pound (2 cups), cut into pieces
- Heavy (whipping) cream - 1/2 cup
- Sour Cream - 1/2 cup
- White Chocolate Crust
- White Chocolate - 14 ounces, chopped
- Guava Coulis
- Strawberry Coulis
- Banana Coulis
To make the salad: Soak the whole wheat kernels in water overnight in the refrigerator. The next day, wash and drain. Add 1/2 cup cold salted water to the kernels in a sauce pan, bring to a boil, reduce the heat to medium, and simmer for 10 minutes. Strain through a sieve and chill. Chill the apple, pineapple, and corn kernels.
To make the lemon cream: Combine the lemon juice, zest, eggs, yolks, and sugar in the top of a double boiler over simmering water, stirring with a wooden spoon until thickened and translucent. Take off the heat and whisk in the butter, one piece at a time. Cover with plastic wrap and chill overnight. The next day, beat the whipped cream to soft peaks. Fold in the sour cream and whipped cream. Cover with plastic wrap and chill.
To make the chocolate crust: In the top of a double boiler over barely simmering water, melt the white chocolate; be careful not to let any water drop into the chocolate or it will seize. Wrap plastic wrap tightly over a flat work surface and spread the chocolate out 1/8-inch thick with a spatula. When firm, cut into eight 3-inch circles.
To make the garnish: Combine the strained coulis and put in a squeeze bottle. Chill. Take 1/2 cup of apple dice and 1/2 cup of pineapple dice from the salad ingredients and cut into finer dice for garnish.
To serve: Mix the salad ingredients together. Lay a white chocolate circle in the center of each chilled plate. Place a 3-inch ring mold over each circle and fill half way with salad, gently pressing down. Spoon lemon cream on top of the salad. Remove the ring, lay another chocolate circle on top, and garnish with coulis and small diced fruit.