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1
In a large metal bowl, using an electric mixer, beat 1 cup of the sugar with the eggs, lemon juice and lemon zest.
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2
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.
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3
Let cool slightly, then strain into a blender.
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4
Gradually add the butter, blending at high speed until the cream is light and perfectly smooth, about 5 minutes.
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5
Scrape down the container as needed.
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6
Transfer the cream to a bowl, cover and refrigerate for up to 2 days.
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7
In a small saucepan, sprinkle the gelatin over the water and let stand for 5 minutes.
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8
Cook over low heat, stirring, until the gelatin dissolves.
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9
In a large bowl, combine the gelatin mixture with 2 tablespoons of the yogurt and the remaining 1/3 cup of sugar.
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10
Mix in the remaining yogurt and the cold lemon cream.
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11
Lightly whip the heavy cream and fold it into the lemon cream.
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12
Refrigerate, covered, for at least 1 hour and up to 1 day.
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13
Melt the chocolate in a medium metal bowl set over a saucepan of simmering water, stirring until smooth.
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14
Line 2 baking sheets with parchment paper.
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15
Using an offset spatula, spread half of the chocolate evenly over each sheet.
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16
Chill until almost set, 5 to 10 minutes.
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17
Using a 4-inch round biscuit cutter, stamp out 10 rounds.
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18
Return the baking sheets to the refrigerator and chill again to firm up the chocolate, at least 15 minutes.
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19
Combine all of the ingredients in a blender; blend until pureed.
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20
Transfer to a bowl, cover and refrigerate for up to 1 hour.
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21
In a bowl, combine the pineapple, apples and corn and toss to mix.
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22
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.
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23
Fill the ring to the top with the lemon cream.
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24
Lift off the ring.
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25
Carefully peel a white chocolate round off the parchment paper and set it on top.
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26
Spoon some of the coulis around the plate and garnish with the red currants.
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27
Serve immediately.
