Ricotta gelato with espresso praline
SERVES 4-6 // PREP TIME 15 MINS // COOK 20 MINS (PLUS CHILLING, FREEZING)
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
ESPRESSO PRALINE
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