Vibrante & Vivido Food Studio Recipe: Passion Fruit Mousse With Dragon Fruit Jam

Vibrante & Vivido Food Studio is the newest addition to Epcot Festival of the Arts this year and the food that is offering in vibrant and colorful!

Inspired by the different cuisines in South America, this new booth has food like:

• Chilled Seafood Cocktail: Made with octopus, scallops, shrimp, black garlic aioli, tomato-coconut sauce and serrano-lime oil.
• Blue Corn Pupusa: Stuffed with cheese and topped with shredded pork, guajillo and arbol chile sauce, cabbage slaw and aji amarillo crema.
• Coconut and Passion Fruit Smoothie
• Frozen Piña Colada
• Passion Fruit Daiquiri

Another treat you will find here is a Passion Fruit Mousse with Dragon Fruit Jam, sounds delicious right? Well, we have great news for you because we have the recipe! So you can recreate it at home, take a look:

INGREDIENTS:

Dragon Fruit Jam

• 1 (12 oz) bag of frozen red dragon fruit
• 1 cup of sugar
• 1 tbsp of lime juice

Passion Fruit Mousse

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

Sugar Cookies

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

Dragon Fruit Glacage

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

Passion Fruit Sauce

• 2/3 cup of passion fruit puree
• 1 tbsp of lime juice
• 1/2 cup of sugar

INSTRUCTIONS:

Dragon Fruit Jam

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

Passion Fruit Mousse

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

Sugar Cookies

• Cream together butter and sugar in bowl of electric mixer fitted with a 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.
• Cover and chill dough in refrigerator for at least one hour.
• Preheat oven to 325F. Line 2 baking sheets with silicone baking mats.
• Roll dough on floured surfaced into 1/4 inch thick rectangle. Cut into twelve 3 1/2 x 2 1/2 inch rectangles.
• Place 6 cookies on each baking sheet. Bake 12-15 minutes, until golden brown. Then cool completely.
• Once cookies are cool, place all 12 cookies on parchment-lined baking sheet. Set aside.

Dragon Fruit Glacage

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

Passion Fruit Sauce

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

To Serve

• Remove frozen mousse from molds. Place on baking sheet lined with silicone baking mat.
• Pour 2 1/2 cups of the 90F dragon fruit glacage into liquid measuring cup. Carefully pour on top of the frozen mousse, making sure edges and sides are covered. Set in the fridge for 30 minutes.
• Reheat remaining glacage in a saucepan over low heat until it reaches 90F. Pour into a liquid measurement cup and pour over mousse for a second coat.
• 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.
• 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.
• Place cookie with mousse on sauce to serve.

Don’t miss the rest of the treat offer at this new food studio during Festival of the Arts!

Credit: Disney Parks

Let our friends at Destinations to Travel help you book your next Disney Vacation. They are the preferred Travel Agency of Chip and Company and Disney Addicts, and who we use ourselves.

Get started below for your FREE No Obligation Quote.

Book With our friends at Destinations to Travel

Who is your Travel Agent?(Required)

Let us pick for youEric HilesStacy ReedAbbey JohnsonAlisa SullivanAlli WillisAmanda FolsomAmanda VannAmber BrillhartAmber FisherAmy SieburnAndrea SmithAngela AndersonAngie BaycuraAnna PetrilliAnnabelle DuboseApril StefanskiAshley RamseyBeth ParsonsBetsy SantoroBrandie McQueenBrian BuckleyBridget HatchBryan SchwartzCandice SneedCarrie ButlerCarson DockumCasey BoltCharleen HortonChelsea RoyChelsea WuebkerChris BoyerChristie GrubeChristina FratturaChristina SmithCourtney WhiteCraig YoderDan MercedDanielle NorcrossDarby MouritsenDavid ForrestDeborah AlvaradoEmilee BiegelEmily MorrisFaith HakesGail HatchGreg MatzkerHelen HummerHolly CurryJackie CavistonJaclyn PepitoneJamie SwansonJeanine JordanJeff CallahanJenni MaierJennifer BrownJennifer StephensonJennifer StoessnerJessica HatfieldJessica HuffJessica WunderJoe GuertinJon CarpentierJoseph SliwaJulie McCombJustin BrownKat AttridgeKathryn EberhartKathy AndersonKatie HarrellKatie PrevotKayla CookKelsey SullensKim HelmsKimberly HutchinsonKristi GallagherKyle RamsdenLauren DewlenLeanne MonterLinda DurhamLindsay AckermannLindsey VromanLissette BritoLori HardyMallory MorrisonMandi QuinnMaranda PerkinsMarisa AlvaradoMegan TeismannMeghan BlairMelissa ReedMichele KlineMike BeyerMissy McCormickMisty DickersonNancy CasteelNicole ThorntonPatrick O'ConnorPaul SulPeyton Ward-KubikRaylene CooganRegan OstranderRobbie BulusRobert ThomasSara SolbergSarah McCandlishShanna BrowningShelley BennettShelly MetzStacy CristStacy KrzyminskiStacy SmithStephanie DraganoStephanie FerencStephanie WalshSusannah McCordTara SlusserTerri MillerTiffany DobraskiTiffany DrenkhahnTina FarmerTonya LesiukTracy DaneTroy DuncanVeronica RenteriaVicki FesslerWendy CarllWendy HauserWendy KellehanWendy Shelley

Name(Required)

First Last

Email(Required)

Phone(Required)

Destination(Required)

Walt Disney WorldDisneyland ResortDisney Cruise LineAulani, A Disney Resort and SpaAulani, A Disney Resort and SpaUniversal FloridaUniversal HollywoodRoyal Caribbean, Carnival, Norwegian or other Cruise LineI don't know yet

# of Adults(Required)

# of Children(Required)

Check-in-Date(Required)

MM slash DD slash YYYY

Check-out-Date(Required)

MM slash DD slash YYYY

Comments, Questions or Special Requests

Email

This field is for validation purposes and should be left unchanged.

Δ

For the BEST in Disney, Universal, Dollywood, and SeaWorld Theme Park News, Entertainment, Merchandise & More follow us on, Facebook, Instagram, and Youtube. Don't forget to check out the Chip and Company Radio Network too!