Ricotta gelato with espresso praline


This delicate gelato is given a beautiful creaminess by the ricotta. Serve it in cones or bowls and be generous with the praline.

You'll need

500 ml (2 cups) milk 200 ml pouring cream Finely grated rind of ½ lemon Pinch of finely grated nutmeg 5 egg yolks 200 gm caster sugar 500 gm firm ricotta Wafer cones, to serve   Espresso praline 50 gm hazelnuts 150 gm caster sugar 50 ml espresso-strength coffee

Method

  • 01
  • Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture. Return to pan and simmer, stirring continuously, until it thickly coats the back of the spoon (4-5 minutes). Strain into a bowl, then blend in ricotta with a hand-held blender. Chill, then churn in an ice-cream machine and freeze until required. Makes about 1 litre.
  • 02
  • For praline, preheat oven to 180°C. Spread hazelnuts on a baking tray and roast until golden (5-7 minutes). Cool briefly, then rub in a tea towel to remove skins and chop coarsely. Stir sugar and coffee in a small saucepan over medium-high heat to dissolve sugar, bring to the boil and cook until dark caramel (4-5 minutes). Remove from heat and stir in hazelnuts. Pour praline onto a lightly oiled baking tray and stand until set. Crush and store in an airtight container until required. Praline will keep for a week.
  • 03
  • Serve gelato in wafer cones or bowls and top with espresso praline.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Short black

Featured in

Oct 2017

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