Ricotta gelato with espresso praline

AT A GLANCE

  • Serves 4 - 6 people

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
01   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.
02   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.
03   Serve gelato in wafer cones or bowls and top with espresso praline.

Topics:

ESPRESSO, RICOTTA, ITALIAN, DESSERT

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED AND EMMA KNOWLES

Drinking Suggestion:

SHORT BLACK , suggested by MAX ALLEN

FEATURED IN

Oct 2017

Oct 2017

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