Is the recipe for boma's peanut soup listed? I dont see it and was wondering if it went by another name?
I don't think we have the Peanut Soup recipe yet from Boma. This could be a good time to write to Disney Guest Relations and see if they'd share it because they seem to be making an effort to fulfill requests.
Strawberry Angel Verrine, Pear Streusel Pudding Cake, Dark Chocolate Sensation
Dark Chocolate Sensation Mini-Cupcakes
Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
Makes 20 miniature cakes
Miniature Cakes
3/4 cup butter
2 tablespoons cocoa powder
1 egg
1/2 cup sugar
1/4 cup sour cream
3/4 cup all-purpose flour
Chocolate Mousse
5 ounces semi-sweet chocolate, chopped
2 egg yolks
1/2 cup sugar
1 1/4 cups well chilled heavy cream
Chocolate shavings, for garnish
For miniature chocolate cakes:
1. Preheat oven to 350°F
2. Melt butter by microwaving for 45 to 60 seconds in a microwave safe bowl. Whisk in cocoa powder; cool.
3. Meanwhile, combine egg and sugar in a large bowl. Whip with an electric mixer until light and fluffy. Add sour cream, and mix at low speed until well blended. With mixer running, add butter mixture. Mix until smooth. Slowly add flour in three batches, mixing until just smooth.
4. Pour batter by the tablespoonful into the wells of a miniature cupcake pan.
5. Bake for 15 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely, at least three hours.
For chocolate mousse:
1. Place chocolate in a medium, heatproof bowl set over a saucepan of simmering water. Stir until melted; set aside. While chocolate melts, combine egg yolks and sugar in a large bowl. Whip until doubled in size and fluffy, about two minutes.
2. When chocolate is melted, slowly add it to the egg yoke mixture, stirring until combined. Mixture may be thick and slightly stiff.
3. Set aside to cool to room temperature. Meanwhile, whip cream in a large bowl using an electric mixer until medium peaks form. Refrigerate until ready to use.
4. When chocolate mixture is at room temperature, add a small amount of whipped cream. Stir vigorously to lighten mixture. Working in four batches, gently fold remaining whipped cream into chocolate mixture. Cover bowl, and refrigerate for one hour.
For serving:
1. Put chocolate mousse in a piping bag with a medium star-shaped tip. Swirl mousse on top of each mini cupcake. Garnish with chocolate shavings. Serve immediately or refrigerate for up to one hour.
Cooks Notes:
if miniature cakes are not completely cool, the chocolate mousse will melt. To create chocolate shavings, drag a vegetable peeler along the longest side of a chocolate bar.
Pear Streusel Pudding Cake
Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
Makes 1 (9") Cake
Pear Cake
1/4 cup cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1/4 cup heavy cream
1 1/2 teaspoons melted butter
3/4 roll of prepared sugar cookie dough
1 cup prepared vanilla pudding
1 can pear halves in fruit juice, drained and thinly sliced
1 cup streusel topping (below)
1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
2. Press dough into the bottom and halfway up sides of a 9 " tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.
Streusel Topping
1 cup flour
1/2 cup sugar
1/2 stick of butter, melted
Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.
My Note: I
made this and it's fantastic. Got rave reviews from guests and not a crumb left. I used a vanilla pudding mix where one adds milk and cooks, and used the Duncan Hines sugar cookie mix as our Safeway didn't sell the tubes. I had to use more butter in the struesel to get the right texture - plus I made a little extra so it was really covered. Next time, I'd add even more pear instead of one layer.
Strawberry Angel Verrine
Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
Serves 6
Angel Food Cake
12 egg whites
1/2 teaspoon of Cream of Tartar
1 1/2 cups confectioners sugar
1 cup cake flour
Strawberry Sauce
6 large strawberries
2 tablespoons water
3 tablespoons strawberry jam
Strawberry Angel Verrine
Angel Food Cake cubes
1 1/2 cups prepared vanilla pudding
Strawberry Sauce
6 to 12 strawberries, diced
For angel food cake:
1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes
For Strawberry sauce:
Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.
To serve:
1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.
Cook's Notes:
served as a start or finish to a meal, a verrine is from the French word verre for "glass" and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version.