Orange and Chocolate Bombe Gelato - Recipe 8

A refreshing orange sorbet with pieces of fresh orange, combined with a smooth chocolate bonbon that melts in the mouth.
dessert
vegetarian
Ingredients
Servings
6
Measurement units

Orange ice cream

  • 2 oranges
  • 3 egg
  • 300 ml35% cream
  • 150 gpowdered sugar

Chocolate filling

  • 125 gcoating chocolate
  • 4 tablespoonscream of milk of 35%
Nutritional Information

Per serving

Calculated for 6 servings

Calories
480 kcal
Protein
6 g
Fat
31.7 g
Carbohydrates
43.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

To make decorative chocolate leaves

  1. Clean and thoroughly rinse the natural leaves with cold water, then gently dry them with a clean kitchen cloth.
  2. Melt the chocolate using a double boiler or microwave, stirring occasionally until fully melted and smooth. The chocolate temperature should not exceed 45 °C.
  3. Using a kitchen brush, paint the underside of the leaves with a thick layer of chocolate. Make sure it is well covered, especially along the edges.
  4. Place the painted leaves on baking paper and let them cool at room temperature for approximately 30 minutes, until the chocolate is fully solid.
  5. Once the chocolate is cold and solid, carefully remove the natural leaf from the chocolate, ensuring the shape of the leaves remains intact.
Original recipe
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    Orange and Chocolate Bombe Gelato - Recipe 8 | The Catalan Table