Could someone please post the Zebra Dome recipe?

[Belle5]

Pleeeeeease!
Thanks!

 

[piratesmate]

I haven't done this one, as it seems kind of labor intensive & I just haven't been motivated to do it. I'd love to hear from someone that it's not as bad as it sounds . . . .

ZEBRA COFFEE DOME

Yield: 16 servings

Ingredients:

1 pound Milk Chocolate
2 ounces Espresso Coffee
5 Egg Yolks
2 ½ ounces Sugar
6 sheets Gelatin
4 ounces Kahlua Liqueur
4 cups Heavy Cream
6 ounces White Chocolate Ganache
2 ounces Dark Chocolate Ganache

Method:

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 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.

Gelatin sheets:
Gelatin sheets can probably be found at gourmet cooking stores. One cookbook of mine has a conversion from regular gelatin (like Knox) to sheets. I'll try to find that.

The sponge circles can be made from any standard recipe for sponge cake. Bake it in a large, flat baking pan and then cut circles when the cake has cooled. Another idea is to buy premade sponge or pound cake. Slice it and then cut circles.

1 envelope of Knox gelatin (7 gram, 1/4 oz., 2 1/4 t.) is equal to 5 sheets of gelatin.

Ganache:

Usually a simple mixture of chocolate and warmed cream. Sometimes flavorings, liquor &/or butter are also added. The mixture is cooled and sometimes whipped slightly. It can be shaped to be used as creamy chocolates, used as a cake filling while still soft or poured over cakes as a glaze.

 

[Belle5]

Thank you ! Thank you! Thank you!