I Finally MADE the Zebra Domes at Home!

[nasmith]

And Boy were they a pain the the neck!!! Tasted, great - but I doubt I will go thru that again.

The Mousse was easy, but getting the ganache to the right consistency and getting it to "drape" over the dome correctly was the problem..... Has anyone else made these - and did you figure out any tricks????

 

[Margie J]

Glad to hear someone tried to make these. Having made similar things I'm sure they weren't easy to prep.

As for the ganache, many pastry chefs use squeeze bottles for simple decorating. Home chefs can use pastry bags. Disposable ones can be found in the grocery baking/spice area. If the ganache is too thin you might try refrigerating the ganache in the bottle or bag until it firms up a bit. The alternative to the ganache is too melt dark and white chocolate chips and add a bit of shortening to thin and soften the texture a bit. This can then be drizzled on top of the finished domes.

 

[Rafikifan]

Crazy question I know Nasmith, but were you in Fla or Vermont when you made the Zebra domes? Humidity can really hinder some recipes like ganache. I can make the best seven minute icing when it is winter time but normally have to fuss over it if I make it in the summertime. I have a friend who loves the coconut cake I make with that icing but it is not fun to do when it is hot outside. Maybe not your problem, but I thought I'd mention it.

 

[Jo-Jo21]

Nasmith, can you please post the recipe? I'd love to give it a try!
Thanks.

 

[LI Annie]

I'd like to get that recipe for coconut cake with 7-minute icing from Rafikifan!
Annie

 

[nasmith]

Wow - I bet you're right about the humidity!! Actually, I'm in RI now (Thanks to the Navy)- but after spending so much time in VT (with 8 months of winter and NO humidity) - I plum forgot to take that into account.

I made a standard ganache recipe (One isn't included with the actual AKL recipe) and ended up adding MORE chocolate than normal - the problem was with trying to get the ganache evenly coated around the mousse - either it was too thin (and ran right off the dome), or too thick (and wouldn't coat the mousse dome evenly - just sort of globbed). Ended up working okay - just took an awful amount of time to get it right!!


I searched all over the internet, and everyone seems to have the same recipe - which omits sponge cake from the ingrediants list (but lists it in the instuctions), and also omits any instructions for making ganache (I started with Martha Stewart's version, which is basically equal parts chocolate / heavy cream; melted....).

You can find the recipe at www.disneyrecipes.com (amongst other places)....