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Bahārāt Chocolate Orange Bombes
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Bahārāt Chocolate Orange Bombes

This ice-cream combines rich chocolate flavours with the refreshing zest of oranges, creating a unique and indulgent dessert experience. The ice-cream is characterised by its velvety texture and a harmonious balance of sweetness and citrusy tang. It offers a delightful contrast between the deep, intense notes of Bahārāt spice blend and the bright, fruity essence of oranges. This fusion of flavours creates a sophisticated yet comforting treat that appeals to both chocolate enthusiasts and those seeking a refreshing twist. Perfect for summer or any time when a decadent yet refreshing dessert is desired.

Preparation time

20 min.

Cooking time

10 hrs

Spice used

Baharat Gulf of Arabia

Difficulty

Hard

Ingredients

 

430ml milk

580ml double cream

1 tablespoon cocoa powder

2 teaspoon of Bahārāt Gulf of Arabia by Camelēr Spice Co.

100g dark chocolate, chopped coarsely 

8 egg yolks

165g caster sugar

2 tablespoons orange-flavoured liqueur (optional) (we like Cointreau or use any other orange-flavoured liqueur)

 

For chocolate orange bombes:

6 whole glacé clementines

300g dark eating chocolate, chopped coarsely

1 teaspoon of Bahārāt Gulf of Arabia by Camelēr Spice Co.

2 teaspoons vegetable oil

2 teaspoons cocoa powder

Method:

  1. In a medium saucepan, combine the milk, cream, sifted cocoa, spice blend, and chocolate. Stir constantly while bringing the mixture to a boil.
  2. While the mixture is heating, whisk the egg yolks and sugar together in a medium bowl until the mixture is thick and creamy. Gradually add the hot milk mixture to the egg mixture, whisking continuously. Cook the custard over low heat, ensuring it does not boil, until it thickens slightly. Stir in the liqueur.
  3. Strain the custard into a heatproof bowl. Cover the surface with cling film and refrigerate for about 1 hour or until completely cold.
  4. Pour the cooled custard into an ice-cream maker and churn according to the manufacturer's instructions. If you don't have an ice-cream maker, pour the custard into a shallow container like an aluminium baking tin, cover with foil, and freeze until almost firm. Transfer the semi-frozen custard to a large bowl, chop coarsely, then beat with an electric beater until smooth. Return the mixture to a deep container, cover, and freeze until firm. Repeat this process twice more.
  5. To make chocolate orange bombes: Line six 250ml round moulds with cling film. Allow the ice cream to soften slightly at room temperature, then spoon half of it into the moulds. Use the back of a teaspoon to create a shallow hollow in the centre of each mould. Place one clementine in each hollow and top with the remaining ice cream.
  6. Smooth the surface, cover the moulds, and freeze for about 3 hours or until firm. Turn the bombes out onto a tray and return them to the freezer.
  7. Cut six 14cm rounds from cling film or resealable plastic bags. In a small saucepan, melt the chocolate with the spice blend and oil over low heat until smooth. Spread the melted chocolate over the cling film, then quickly drape the cling film, chocolate-side down, over each bombe. Smooth gently with your hands to avoid deep creases in the film. Freeze until the chocolate sets, then peel away the cling film.
  8. Serve the bombes dusted with sifted cocoa.