• 1 cup sugar
  • 3 tablespoons water
  • 1/2 cup sliced hazelnuts


  1. Line a tray with parchment paper.
  2. In a pan on a medium head add sugar and water.
  3. Cook for about 6 minutes till medium caramel forms.
  4. Carefully mix through nuts then poor out onto parchment lined try to lt cool.
  5. Store in air tight container.
  6. Serve hazelnut gelato in a bowl with some Italian sponge fingers, poor over zabaglione then garnish with praline.