Hazelnut and Nutella gelato with biscotti crumble

Hazelnut and Nutella gelato with biscotti crumble

Gelato alle nocciole e nutella con biscotti sbriciolati

By
From
PIDAPIPÓ
Makes
1 kg

For this flavour I collaborated with an Italian restaurant in Melbourne called Baby. The head chef, Nicola Totaro, provided the biscotti recipe. They would also cook the hazelnut biscotti in the kitchen at Baby and then I would go and pick it up and use it in our gelato. The biscotti is amazing, with an almost meringue-like texture.

Ingredients

Quantity Ingredient
135g caster sugar
45g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
100g hazelnut paste
80g nutella

Hazelnut biscotti

Quantity Ingredient
6 egg whites
450g caster sugar
2 vanilla beans, split lengthways and seeds scraped
2 teaspoon ground cinnamon
450g roasted hazelnuts

Method

  1. Preheat the oven to 155°C. Line a baking tray with baking paper.
  2. For the hazelnut biscotti, beat the egg whites and sugar together in the bowl of an electric mixer with the whisk attachment to form fluffy, firm peaks. Add the vanilla, cinnamon and crushed hazelnuts and mix everything together with a spoon, then pour into a heavy-based saucepan over a medium heat and heat to 80°C.
  3. Remove the pan from the heat and spread the mixture over the baking tray in an even layer. Bake for 30 minutes, or until the biscuit is completely dry. Leave on a wire rack to cool, then chop into rough pieces. Set aside.
  4. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  5. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  6. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  7. Remove from the heat, add the hazelnut paste and blend with a hand-held blender until combined and smooth. Pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  8. Turn on your gelato maker so it begins the freezing process.
  9. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.
  10. Heat the Nutella in a double boiler or microwave until runny. Remove the Nutella from the heat and leave it to cool to room temperature, then add it to the gelato, drizzling it over and mixing it in with a spatula to break it up into a chip. Mix through the biscotti crumbs, then return the gelato to the freezer and leave for at least 1 hour to harden before serving.
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