Ri­cotta ge­lato with espresso pra­line

Gourmet Traveller (Australia) - - Food -


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 (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


50 gm hazel­nuts

150 gm caster sugar

50 ml espresso-strength cof­fee

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.

Drink sug­ges­tion Short black

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