"We wanted to serve a key lime pie but didn't want to serve it in that form, so we ended up with this," say Dotolo and Shook. Graham crackers are used to make the crack crumble at Son of a Gun, but we've substituted digestive biscuits.
- 330 gm caster sugar (1½ cups)
- 210 gm Greek-style yoghurt (¾ cup)
- 160 ml lime juice, strained, plus finely grated rind of 2 limes to serve
- 90 gm sour cream
- 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
- 125 ml eggwhite (about 3 eggs) (½ cup)
- 190 gm caster sugar
- 1Bring 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.
- 2For 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.
- 3For 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.
- 4To 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.
Drink Suggestion: A glass of moscato. Drink suggestion by Helen Johannesen