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 coffee1 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 ●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.