Chocolate and orange bombe

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 19
Servings 8
Time

Ingredients

  • CHOCOLATE ICE CREAM
  • 4
    egg whites
  • pinch of salt
  • 175
    g
    soft brown sugar
  • 120
    ml
    water
  • 250
    g
    dark chocolate, broken into small pieces
  • 300
    ml
    double cream
  • ORANGE ICE CREAM
  • 4
    egg yolks
  • 1
    orange, grated rind and juice
  • 150
    g
    castor sugar
  • 150
    ml
    thick cream
  • CRÈME ANGLAISE
  • 500
    ml
    milk
  • 5
    ml
    grated orange rind
  • 1
    vanilla pod
  • 85
    g
    castor sugar
  • 6
    egg yolks
  • 30
    ml
    Triple Sec liqueur (optional)
 

Method

 
CHOCOLATE ICE CREAM 1. Dissolve sugar in water over a low heat, stirring. Melt chocolate in a double boiler or in a bowl over boiling water. 2. Once sugar syrup has dissolved, increase heat and boil for 3 minutes. It is important for sugar to reach soft ball stage on a thermometer or 'thread' stage (to test for the latter, take sugar off the heat and wait for a little to cool, then test it between thumb and forefinger to see if it forms threads). 3. Whisk egg whites with salt to a soft peak. Keeping mixer on high, pour syrup slowly onto egg whites. Continue whisking until mixture has cooled a little. It should be a very thick meringue-like mixture. 4. Pour melted chocolate onto meringue mixture, whisking continuously. 5. In another bowl, whisk cream until stiff and fold into meringue mixture. 6. Pour into a 1,2 to 1,5 litre aluminium bombe mould or individual moulds. Freeze for 6 to 7 hours. ORANGE ICE CREAM 1. Whisk egg yolks until pale, and add orange rind. 2. Dissolve sugar and orange juice gently over a low heat. Increase heat and boil as above to reach 'thread' stage. Pour onto egg yolks, whisking constantly until cool and thick. 3. Whisk cream until thick and fold into egg mixture. TO COMBINE Remove chocolate ice cream from freezer and stand for 5 to 10 minutes. Hollow out middle and sides, and fill centre with orange ice cream. Cover top with scooped out chocolate ice cream, smooth over and freeze for another 5 hours. CRÈME ANGLAISE 1. Infuse milk with orange rind and vanilla pod to just before boiling point; remove from heat. 2. Cream yolks and sugar until thick and pale in colour. 3. Pour on hot milk, stirring well. Return pan to heat, stirring constantly until custard thickens enough to coat back of a wooden spoon. Strain into a bowl, add vanilla essence and liqueur if using. Dredge custard surface with a thin layer of castor sugar to prevent a skin from forming. Chill TO SERVE Unmould bombe onto a serving plate. Pour crème anglaise in a semi-circle in front. Decorate with chocolate leaves and grated orange rind.
 

Read more on: dairy
 

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