Executive Chef Vinny Dotolo
Son of a Gun
LOS ANGELES, CA
INGREDIENTS [Frozen Lime Yogurt]
4 cups simple syrup
1 1/4 cup lime juice, strained
1 1/4 cup Greek yogurt
3/4 cup sour cream
Puree all ingredients together in a blender for 1 minute. Churn in an ice cream machine according to manufacturer’s instructions, and then freeze.
1 cup egg whites
1 3/4 cup sugar
1/2 tsp salt
Whisk ingredients in a bowl and set over a double broiler until mixture reaches 120°F. Transfer to a Kitchen Aid mixer and whisk on high speed until thick and glossy. Chill.
[Graham Cracker Crumble]
1 cup all purpose flour
1 cup light brown sugar, packed
1 cup granulated sugar
1 cup graham cracker crumbs
1/2 lb butter, cut in cubes and frozen
Mix all dry ingredients. Cut in butter, run in, until no butter is visible. Bake at 350°F for 10 minutes, then rotate and bake for 10 more minutes or until golden brown.
Spread meringue in a thin layer on the side of a bowl. Gently torch with blow torch.
Place small amount of crumble off-centered on the meringue. Using a hot ice cream scoop, scoop ice cream onto the crumble base. Pile up more crumble next to the scoop. Microplane lime zest onto the scoop and serve.