Josh and Nic's Nutty Italian Sundae

Prep time: 35 mins
Cook time: 45 mins
Serves: 8


Fresh raspberries, to decorate

Chocolate Hazelnut Gelato

500ml (2 cups) milk

200ml thickened cream

1 tbs liquid glucose

4 egg yolks

55g (¼ cup) caster sugar

2 tbs cocoa powder

1 tbs cornflour

220g chocolate hazelnut spread

Chocolate Praline Crunch

125g chopped skinless hazelnuts, toasted 

75g chopped almonds, toasted

75g (1/3 cup) caster sugar

1 pinch chilli flakes

200g dark chocolate, melted


55g (¼ cup) caster sugar

50g (1/3 cup) plain flour

1 egg

15g unsalted butter, softened

1 pinch salt

Choc Fudge Sauce

150g dark chocolate, finely chopped

150ml thickened cream

2 tbs dark brown sugar

Raspberry Coulis

250g fresh or frozen raspberries

1 tbs caster sugar

1 orange, juiced

Orange Cream

150ml thickened cream

2 tbs icing sugar

1 tsp finely grated orange zest


1. To make gelato, place milk, cream and glucose in a saucepan and bring almost to the boil. Whisk egg yolks, sugar, cocoa powder and cornflour in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Stir in chocolate hazelnut spread until smooth and combined. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm. 

2. To make choc praline crunch, line an oven tray with baking paper. 

3. Spread nuts on prepared tray in a single layer. Place sugar, chilli and 125ml (½ cup) water in a medium heavy-based saucepan and stir without boiling and using a wet pastry brush to brush down any stray sugar crystals on side of pan, for 3 minutes or until sugar dissolves. Bring to the boil and boil, without stirring, for 8 minutes or until golden brown. 

4. Carefully pour caramel over nuts on prepared tray. Cool until set. Break into pieces, then coarsely chop. Stir into chocolate and spread back onto tray in a thin layer. Set aside until set, then break into pieces.

5. Meanwhile, to make tuiles, preheat oven to 180C. Grease and line two oven trays. 

6. Place all ingredients in a small bowl and stir until smooth and combined. Refrigerate for 20 minutes. 

7. Using a small palette knife, spread teaspoons of mixture into 10cm x 2cm strips onto prepared tray.

8. Bake for 5-6 minutes or until edges are golden brown.

9. To make coulis, place raspberries and sugar in a saucepan over low heat and stir until sugar dissolves. Stir in orange juice. Cool for 5 minutes. Process mixture until smooth and pass through a fine sieve. Refrigerate until cold. 

10. To make fudge sauce, place all ingredients in a saucepan over low heat and stir until smooth and combined. 

11. To make orange cream, whisk all ingredients until soft peaks form. 

12. Place a scoop of gelato in a serving glass and top with choc praline crunch, tuile, fudge sauce, coulis, orange cream and fresh raspberries. Serve.