Saturday, February 4, 2012

Zebra Domes: a taste of Africa

Here is the first of some absolutely delicious treats from Walt Disney World. We fell in love with this treat on a culinary tour of Boma at Jambo House..

Zebra Domes
From Animal Kingdom Lodge
Yield: 16 servings

1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.

9 oz bittersweet chocolate (or white chocolate), chopped
1 c heavy cream
1 tbsp dark rum (or Kahlua for this recipe)

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching carefully so it doesn't overflow the pot. When the cream comes to a boil, pour over the chopped chocolate and whisk until smooth. Stir in liquor (if desired). 
  2. Allow the ganache to cool slightly before covering cake or cookies, starting at the center of the cake and working outside. You can also allow it to cool until thick and then whip with a whisk until fluffy to use in other recipes.

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