Talk about indulging your sweet tooth but with a touch of glamour and decadence that only Dubai can promise.
Scoopi café in Jumeriah scoops out their signature ice-cream that’s worth a staggering Dh2,999.
Named ‘Black Diamond’ sundae, it boasts of a scoop of exotic Madagascar vanilla ice-cream, garnished with expensive black Italian truffles, Iranian saffron, and 23-carat edible gold.
The scoop is served in a Versace bowl and a designer spoon, which the customer can take home as a souvenir.
Emirates 24|7 was treated to an exclusive behind-the-stage scene of how Scoopi’s owner Zubin Doshi whips up the extravagant scoop every time an order is placed. “No matter where I am, I rush here when an order is placed.”
He believes it adds that special touch for the pricey scoop.
“So far, we have served the Black Diamond twice since our opening in December,” he reveals, while delicately slicing the black Italian truffles. “Our second order was last night, from a Saudi national, who drove up after hearing about us in the news.”
Zubin might’ve had only two sales, but he reveals he has had many enquiries for “special occasions”.
He then gets back to work. He gently pours the Madagascar vanilla concoction into a large bowl, and drops in the tiny bits of saffron and black truffle.
The mixture is then given a good mix in the stand-mixer.
A few minutes later, the liquid nitrogen is puffed into it, and within minutes the liquid mixture transforms into a smooth creamy texture.
The ice-cream is then scooped out, and placed on the Versace bowl. Zubin then carefully adds a few strands of saffron, sprinkles gold crystals, and places gold leaves on the top. And, voila, the Dh2,999 scoop is ready to be devoured.
Now that his work is done, Zubin talks about how he went about creating his magnum opus. “It took me over five-weeks to create the recipe for the extravagant scoop.” He then sourced the finest ingredients from across the world.
“I wanted to give Dubai something exciting, extravagant and exclusive,” explains Zubin on what prompted him to create the ‘Black Diamond’, which is named after the rare black truffle, which is called the “diamond of the kitchen”.
“I’ve always wanted to do something interesting with food, so I googled and discovered liquid nitrogen. I researched deeper and learnt about molecular gastronomy. And, I was hooked.”
He found a guy who could train him, travelled to the US, lived there for three-months, and got educated. “When I returned to Dubai, and set shop, I realised that we need something more.” So, he zeroed in on Belgian chocolates, because he believes “chocolates and ice-cream are a great combination”. He then set off to Belgium for two months to train again.
If Dh2,999 Black Diamond isn’t your thing, then try the other flavours which scoops out for as low as Dh15.