This delicate gelato is given a beautiful creaminess by the ricotta. Serve it in cones or bowls and be generous with the praline.
- 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
- 50 gm hazelnuts
- 150 gm caster sugar
- 50 ml espresso-strength coffee
- 1Bring 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.
- 2For 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.
- 3Serve gelato in wafer cones or bowls and top with espresso praline.
Drink Suggestion: Short black Drink suggestion by Max Allen