MKR Episode 6 Recipe: Choc Hazelnut Fior Di Latte Gelato with Crostoli

Prep Time: 1 hour 30 minutes + freezing. Prepare Time: 45 minutes. Enjoy My Kitchen Rules on Channel 7 and stream it totally free on 7plus >> Serves 6. Active ingredients Coarsely sliced toasted hazelnuts, to embellish Choc Hazelnut Spread 400g roasted skinless hazelnuts 1 1/2 tbs hazelnut liqueur 150g milk chocolate, sliced, melted 1/2 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 gewurztraminer 125ml lemon juice 1 tsp softened butter grease, for frying sorted icing sugar, to dust Method 1. To make choc hazelnut spread, procedure hazelnuts and liqueur till smooth. Include chocolate and salt and procedure once again up until smooth. 2. To make gelato, location milk and cream in a medium heavy-based or non-stick pan over medium heat up until hot however not boiling. 3. Blend egg yolks and sugar up until pale and velvety. Gradually include hot milk mix, blending constantly. Return mix to pan. Stir over a low heat till thick adequate to coat the back of a spoon. Eliminate from heat and blend in choc hazelnut spread up until smooth, melted and integrated. Pressure into a tidy bowl. Cool to space temperature level. Transfer to an ice cream maker and churn according to producer’s directions. 4. To make crostoli, sort combined flours and cinnamon into bowl of an electrical mixer fitted with a dough hook. Sugarcoat, red 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 maker on the largest setting, cleaning dough with flour in between rolls to stop it sticking if needed. Keep increasing settings up 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 till golden and crisp. Drain pipes on paper towel. Dust with sorted icing sugar. 7. Serve gelato with crostoli. Embellish with sliced hazelnuts. For more appealing home entertainment material, go to 7Life on Facebook. The NSW group blindfolded judges Manu Feildel and Colin Fassnidge prior to serving their dessert – resulting in puzzled and humorous responses around the MKR table.
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