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