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Epcot’s Passion Fruit Mousse with Dragon Fruit Jam Recipe from Festival of the Arts Released!

The newest festival has started in EPCOT and we are thrilled with all the flavorful foods being offered. Taste of EPCOT International Festival of the Arts brings all the arts together for one fantastic festival. One of the new booths, Vibrante & Vivido Food Studio, featured is definitely vibrant, vivid and oh so colorful and full of flavors inspired by different cuisines in South America and we have the recipe for the Passion Fruit Mousse with Dragon Fruit Jam.

Credit: Disney Parks Blog

Located between Morocco & France, the food studio includes Latin-inspired dishes like a Chilled Seafood Cocktail with Octopus, Scallops, Shrimp, Black Garlic Aïoli, Tomato-Coconut Sauce, and Serrano-Lime Oil; a Blue Corn Pupusa-stuffed with Cheese and topped with Shredded Pork, Guajillo and Árbol Chile Sauce, Cabbage Slaw, and Aji Amarillo Crema (Gluten/Wheat Friendly) and a Passion Fruit Mousse with Dragon Fruit Jam. 

MOUSSE DE MARACUYA CON PITAYA ROJA (PASSION FRUIT MOUSSE WITH DRAGON FRUIT JAM)

Dragon Fruit Jam 

  • 1 (12 ounce) bag frozen red dragon fruit
  • 1 cup sugar
  • 1 tablespoon lime juice

Dragon Fruit Jam 

  • 1 (12 ounce) bag frozen red dragon fruit
  • 1 cup sugar
  • 1 tablespoon lime juice

Mousse de Maracuya 

  • 1/4 cup sugar
  • 1 cup passion fruit purée
  • 1 cup chopped white chocolate
  • 1 1/2 cups heavy whipping cream
  • Reserved dragon fruit jam

Sugar Cookies 

  • 3/4 cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Dragon Fruit Glaçage 

  • 15 gelatin sheets
  • 2 cups ice water
  • 1 1/4 cups frozen red dragon fruit
  • 1 1/2 cups sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 4 cups chopped white chocolate

Passion Fruit Sauce 

  • 2/3 cup passion fruit purée
  • 1 tablespoon lime juice
  • 1/2 cup sugar

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Directions

For Dragon Fruit Jam:

  1. Combine dragon fruit, sugar, and lime juice in small saucepan. Cook over medium-high heat until liquid begins to boil. Reduce to simmer and cook for 20 minutes, stirring occasionally, until thick. 
  2. Place in medium bowl and cool for 30 minutes. Blend with immersion blender until smooth. 
  3. Refrigerate until ready to use. 

For Mousse de Maracuya:

  1. Combine sugar and passion fruit purée in small saucepan. Cook over medium heat for 5 minutes, until hot but not boiling. 
  2. Place white chocolate in medium glass bowl. Pour hot passion fruit mixture on top and rest for 2 minutes. Stir until chocolate is melted and mixture is smooth. 
  3. Cover and refrigerate for at least 4 hours. 
  4. Whip heavy cream in bowl of electric mixer fitted with whisk attachment until stiff peaks form. Gently fold whipped cream into chilled passion fruit mixture. 
  5. Transfer mousse to piping bag fitted with large round tip. 
  6. Fill twelve 3 1/4 x 2 1/8 x 1 1/4-inch rectangular silicone molds half way full with mousse. 
  7. Pour reserved dragon fruit jam into piping bag fitted with small round tip. Carefully pipe a thick strip of jam into the center of each mold, being careful to avoid the edges. 
  8. Fill each mold with remaining mousse, filling to top. 
  9. Freeze for a least 4 hours, or overnight. 

For Sugar Cookies:

  1. Cream together butter and sugar in bowl of electric mixer fitted with paddle attachment. Add eggs and vanilla and beat on medium speed until mixed. Add flour, baking powder, and salt, and mix on low speed until soft dough forms. 
  2. Cover and chill dough in refrigerator for at least one hour.
  3. Preheat oven to 325°F. Line 2 baking sheets with silicone baking mats. 
  4. Roll dough on floured surface into 1/4-inch thick rectangle. Cut into twelve 3 1/2 x 2 1/2-inch rectangles.  
  5. Place 6 cookies on each baking sheet. Bake 12-15 minutes, until golden brown. 
  6. Cool completely. 
  7. Once cookies are cool, place all 12 cookies on parchment-lined baking sheet. Set aside. 

For Dragon Fruit Galçage: 

  1. Bloom gelatin sheets in ice water. 
  2. Heat dragon fruit and sugar in small saucepan over medium heat until boiling. 
  3. Drain excess water from gelatin sheets. 
  4. Add gelatin and sweetened condensed milk to boiling sugar mixture. 
  5. Place chopped white chocolate in large bowl. Pour warm mixture over white chocolate. Let sit for 2 minutes. 
  6. Carefully blend with immersion blender until chocolate and dragon fruit are smooth. 
  7. Cool to 90°F. 

For Passion Fruit Sauce:

  1. Place passion fruit purée, lime juice, and sugar in small saucepan. Cook over medium-low heat, until boiling. 
  2. Simmer for 5 minutes, until sauce thickens and begins to reduce. 
  3. Remove from heat and cool to room temperature before use. 

To serve: 

  1. Remove frozen mousse from molds. Place on baking sheet lined with silicone baking mat. 
  2. Pour 2 1/2 cups of the 90°F dragon fruit glaçage into liquid measuring cup. Carefully pour on top of the frozen mousse, making sure edges and sides are covered. Set in refrigerator for 30 minutes. 
  3. Reheat remaining glaçage in a saucepan over low heat until it reaches 90°F. Pour into liquid measuring cup and pour over mousse for a second coat. 
  4. Place one mousse onto the center of each cookie. If mousse is too soft, place in freezer for 10 minutes before moving. Refrigerate until ready to serve. 
  5. Place 1 tablespoon of passion fruit syrup on each plate. Spread evenly into a circle with a pastry brush or by pressing the flat edge of drinking glass against the syrup. 
  6. Place cookie with mousse on sauce to serve. 

This is just one of the many delicious treats featured at the festival this year. There are 14 more food studios celebrating the best in culinary arts.

Source: Disney Parks Blog

About Jennifer Retzlaff

My name is Jennifer Retzlaff and I became a lifelong Disney fan during my first trip to Walt Disney World in 6th grade. From that moment, Disney became a big part of my life. I live in Iowa with my husband and two kids who are growing up too quickly for my liking. I started introducing my love for Disney early to my family with a Disney honeymoon and then trips when our youngest of 18 months. Since then, our family has been to Walt Disney World over five times and we continue to plan and dream for the next trip. I love the magic that Disney brings to people through the theme parks, cruises, adventures and movies they create. As a teacher, I try to bring that magic into my classroom to help kids believe that “If You Can Dream It, You Can Do It.” I recently reached a dream of mine as I joined Magic Vacation Planner as a personal travel advisor. With this team, I can now help others plan magical vacations. As a passionate writer, I also have my own blog at magicalvacationsbyjen which is also where you can follow me on instagram for trip reviews along with tips and tricks for your next magical vacation.