Frozen lime yoghurt with crack crumble and toasted meringue

AT A GLANCE

  • Serves 6 people

  • 330 gm (1½ cups) caster sugar
  • 210 gm (¾ cup) Greek-style yoghurt
  • 160 ml lime juice, strained, plus finely grated rind of 2 limes to serve
  • 90 gm sour cream
  •  
  • Crack crumble
  • 45 gm each brown sugar and white sugar
  • 40 gm digestive biscuits or oat biscuits
  • 25 gm plain flour
  • 40 gm butter, cut into cubes and frozen
  •  
  • Meringue
  • 125 ml (½ cup) eggwhite (about 3 eggs)
  • 190 gm caster sugar
01   Bring sugar and 375ml water to the boil in a saucepan over medium-high heat, stir to dissolve sugar, then remove from heat and refrigerate until chilled. Transfer 500ml sugar syrup to a food processor (reserve remainder for another use), add yoghurt, lime juice and sour cream, process to combine, then freeze in an ice-cream machine. Freeze until required. Makes about 1 litre.
02   For crack crumble, preheat oven to 170C. Process sugars, biscuits, flour and ¼ tsp sea salt in a food processor to combine. Add butter, pulse until butter is no longer visible, then spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden (8-10 minutes). Cool completely, coarsely crumble, process in a food processor to a fine crumb and store in an airtight container until required.
03   For meringue, whisk eggwhite, sugar and ½ tsp sea salt in a heatproof bowl over a saucepan of simmering water until mixture reaches 60C (4-5 minutes). Transfer to an electric mixer and whisk until thick, glossy and cooled to room temperature (8-10 minutes), then refrigerate until required.
04   To serve, spread a thin layer of meringue to one side of heatproof bowls and brown with a blowtorch. Top with a scoop of frozen lime yoghurt, scatter crack crumble to the side, scatter with lime rind and serve immediately.

Topics:

LIMES, EGGS, SPRING, DRINK SUGGESTION, YOGHURT, AMERICAN, DESSERT, CHEFS' RECIPES

Recipe:

VINNY DOTOLO , JON SHOOK, ANIMAL AND SON OF A GUN, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

A GLASS OF MOSCATO. , suggested by HELEN JOHANNESEN

FEATURED IN

Nov 2011

Nov 2011

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