Prep Time: 1 hour 30 mins + freezing.
Cook Time: 45 mins.
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Serves six.
Ingredients
Coarsely chopped toasted hazelnuts, to decorate
Choc Hazelnut Spread
400g roasted skinless hazelnuts
1 ½ tbs hazelnut liqueur
150g milk chocolate, chopped, melted
½ tsp salt
Gelato
375ml milk
250ml thickened cream
6 egg yolks
165g caster sugar
125g choc hazelnut spread
Crostoli
150g plain flour
150g self-raising flour
2 tsp ground cinnamon
220g caster sugar
250ml dry white wine
125ml lemon juice
1 tsp softened butter
vegetable oil, for frying
sifted icing sugar, to dust
Method
1. To make choc hazelnut spread, process hazelnuts and liqueur until smooth. Add chocolate and salt and process again until smooth.
2. To make gelato, place milk and cream in a medium heavy-based or non-stick saucepan over medium heat until hot but not boiling.
3. Whisk egg yolks and sugar until pale and creamy. Slowly add hot milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Remove from heat and whisk in choc hazelnut spread until smooth, melted and combined. Strain into a clean bowl. Cool to room temperature. Transfer to an ice cream maker and churn according to manufacturer’s instructions.
4. To make crostoli, sift combined flours and cinnamon into bowl of an electric mixer fitted with a dough hook. Add sugar, wine, lemon juice and butter. Mix to form a smooth soft dough. Stand, covered, for 20 minutes to rest.
5. Divide rested dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls to stop it sticking if necessary. Keep increasing settings until about 2mm thick. Cut dough sheet into 3cm-wide strips. Cut a 2cm-long slit in the middle of each strip.
6. Deep fry crostoli until golden and crisp. Drain on paper towel. Dust with sifted icing sugar.
7. Serve gelato with crostoli. Decorate with chopped hazelnuts.
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