Name: Ricotta gelato with espresso praline
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 500 ml milk (2 cups); 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

Ricotta gelato with espresso praline

Ricotta gelato with espresso praline recipe - 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.

Serves 4 - 6

Prep

15M

Cook

20M

Total

35M

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

Ingredients

500 ml milk (2 cups)

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

Main

1.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.

2.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.

3.Serve gelato in wafer cones or bowls and top with espresso praline.