Boma - coconut Tiramisu??

Discussion in 'Disney Restaurants' started by Growin'upDisney, Nov 6, 2003.

  1. Growin'upDisney

    Growin'upDisney <font color=blue>I've been to Disney since I was k

    Aug 12, 2003
    I understand that they only serve this every other night. How far in advance should I check to see which night they will be serving it in January? I want to make my PS's and would like to figure this out now if possible.

    Otherwise I guess I can make PS's on consecutive nights and just wait until we get there and then cancel one. Can you make 2 PS's at the same time for different restaurants?

    Thanks. Love ya, mean it!!
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  3. Margie J

    Margie J <font color=navy>Please <font color=red>DON'T <fon

    Nov 6, 1999
    Last week they had it Tuesday and Saturday when I ate there.
  4. jann1033

    jann1033 <font color=darkcoral>Right now I'm an inch of nat

    Aug 16, 2003
    are those the only days you ate there or the only days they had it? this does sound extra good...
  5. Margie J

    Margie J <font color=navy>Please <font color=red>DON'T <fon

    Nov 6, 1999
    Those are the only days I ate there. So, I guess it proves the every other day theory.

    Here's the recipe:

    Boma - Animal Kingdom Lodge
    Yield: 15 servings

    8 oz Sugar
    16 oz Water
    10 oz Coconut Puree
    8 oz Kahlua Liquor

    30 pieces Ladyfingers
    3 lb Mascarpone Cheese
    1 lb Powder Sugar
    8 Egg Yolks
    7 sheets Gelatin
    10 oz Coconut Puree
    1 can Coco Lopez
    1 qt Heavy Cream
    1 cup Toasted Coconut

    Method: 1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua. 2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan. 3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside. 4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick. 5. Temper some of this mixture in the gelatin and put it back with the rest of the filling. 6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese. 7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling. 8. Place another layer of ladyfingers, then ladle another layer of filling. 9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut. * Boma also topped the Cocomisu with chocolate curls.
  6. Richyams

    Richyams <a href="

    Aug 18, 1999
    I hate coconut.
  7. mrsltg

    mrsltg Guest

    This is one of those desserts where you feel you must hold someone's hand while eating it. I reluctantly tried it (well, as reluctant as I can be at a dessert bar ;) ), and I LOVED it! A definite must try if they have it!

    Erin :D

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