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


  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Short black

Featured in

Oct 2017

You might also like...

Pasta recipes


Egg-yolk pasta dough

Roman recipes


Whole-egg pasta dough

Italian recipes


Mozzarella in carrozza

Italian frozen dessert recipes


Basic pasta recipe

Italian poultry recipes


Busiate with crab, ginger and pangrattatto

Pizza recipes


Almond and muscovado tiramisu

Six sexy panna cottas


Conchiglione with ragu bianco, anchovies and wilted kale

Meatball recipes


conversion tool