what's this about "dole whips??"

[TravelinGal]

I had one. It was OK. Nothing to write home about. smoother/creamier than pineapple sherbet - but tastes just like sherbet. thought I'd never had one based on the raves here, but when I had it a few weeks ago, I realized I had eaten one before. So, no huge impression made on me. Different strokes for different folks.

 

[TravelinGal]

Direct from Disney Kitchens:

We are pleased that during your recent visit to Disney’s Animal Kingdom Lodge you expressed interest in some of our recipes. It is our pleasure to provide you with these requests.

The culinary team at Disney’s Animal Kingdom Lodge always feels it is an honor when a guest expresses pleasure in a menu selection from one of our restaurants. The items on the menu at the Animal Kingdom Lodge have been developed and tested thoroughly to ensure our guests enjoy the best possible dining experience.

Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.

Ms. xxxxxxxxx, we hope you enjoy this tasty repast as much in your home as you did during your visit to Disney’s Animal Kingdom Lodge. If we may be of further assistance or if you have any questions regarding this or any other recipe, please feel free to contact us.

Sincerely,

The Culinary Team at
Disney’s Animal Kingdom Lodge

ZEBRA COFFEE DOME
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge


Yield: 16 servings

Ingredients

1 pound Milk Chocolate
4 cups Heavy Cream
5 each Egg Yolks
¼ cup + 1 tablespoon Sugar
6 sheets Gelatin
½ cup Kahlua Liqueur
¼ cup Espresso Coffee
Yellow Cake
¾ cup White Chocolate Ganache
¼ cup Dark Chocolate Ganache


Method of Preparation

1. Melt milk chocolate in a medium size bowl over a hot water bath.
2. Whip heavy cream to soft peaks.
3. Whisk yolks with sugar in a small bowl.
4. Soften gelatin leaves in cold water, and remove the excess 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. To make the chocolate ganache, heat 1 cup of heavy cream in a stainless steel pot. Once hot, pour over chopped 10 ounces of semi-sweet chocolate in a bowl. Add 1½ ounces of butter until well combined. Set aside at room temperature.
14. To make white chocolate ganache, heat 1 quart of heavy cream in a stainless steel pot. Once hot, pour over chopped 2 pounds 8 ounces white chocolate. Stir until well combined. Set aside at room temperature.
15. 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.
16. Refrigerate to allow the glaze to set.

Note: Six sheets of gelatin is equal to 1 ½ packets (each packet has ¼ ounce) of
unflavored powdered gelatin dissolved in ¼ cup of water.

 

[TravelinGal]

found on the web

Pineapple 'dole" whips

Prep: 10 min.

Freeze: 3 hrs.

Makes: 8 servings

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.

Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.

Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.