Ingredients
Cream: 2 cups
Egg whites: 1/2 cup
Sugar: ½ cup
Whole yolks: 2
Sugar: ½ cup
Salt: ½ cup
A decadent twist on gelato from chef Kevin Meehan of LA’s Kali.
How to make meringue gelato with shaved cured yolks
01.
For the yolks
Mix salt and sugar together. Spread half the mixture in a pan.
With egg shell make 20 indentations of a half circle, carefully place whole yolks in the indents.
Cover with the remaining salt mix. Let sit refrigerated for two weeks.
Remove from salt mix, wash off excess mix, towel dry, toss in sugar, keep refrigerated until further use.
Tip: Yolks can last for months once cold.
02.
For the gelato
Whip sugar and yolks together on high speed until stiff peak forms. Heat cream until scalding in saucepan. Fold hot cream into meringue, strain and cool.
Once gelato base is cool and settled, process in ice cream machine according to instructions. Keep frozen.
Tip: Gelato base can stay for one week.
03.
To assemble
Scoop ice cream into bowl. Shave yolks over the top with a mircoplane.
Tip: Freeze gelato last minute.
