Bring the Festival Home! Festival of the Arts Passion Fruit Mousse with Dragon Fruit Jam

We are bringing Festival of the Arts home with this delicious Disney Parks Blog recipe for Passion Fruit Mousse with Dragon Fruit Jam.

We included this dish from Vibrante & Vívido Food Studio at Epcot’s International Festival of the Arts in our top items to try at this year’s festival post and it was truly one of the dishes we were so jealous we wouldn’t get to experience.

Well, we got really excited when Disney Parks Blog released this recipe to make at home. This was one of the most complicated and complex baking recipes I have ever taken on. It was a long and tedious process. But, the end result was delicious.

We’re going to walk through this difficult but recipe step by step so you can create this IG worthy and tasy sweet treat at home. It’s like bringing Festival of the Arts right into your own kitchen.

Related: Top Foodie Items We’re Obsessed With Trying at Disney’s Festival of the Arts

Get your apron on and…let’s get started.

Dragon Fruit Jam

The first thing we need to do is make the dragon fruit jam. If you’ve never made jam, it might sound a little daunting but it’s actually super easy. We were able to find frozen dragon fruit chunks in the freezer aisle at our grocery store.

For this full recipe we needed 1.5 12 ounce bags of frozen dragon fruit.

In a medium saucepan put 1 12 ounce bag of the frozen dragon fruit, 2 Tablespoons of lime juice and 1 cup of sugar. Turn your burner on medium heat and cook, stirring frequently until liquid begins to boil. Reduce to simmer and cook for 20 minutes, stirring occasionally, until thickened.

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Place in a medium bowl and cool for at least 30 minutes. Blend with immersion blender or blender until smooth. Refrigerate until ready to use. 

For Mousse de Maracuya

This is a multi-step process. First thing you want to do is combine sugar and passion fruit purée in small saucepan. We found passion fruit puree on Amazon and we use it for a lot of stuff. Its great! And works perfectly for this. Cook over medium heat for about five minutes. You want the mixture to be very hot and just below boiling but not at the boiling point.

Next, put the chopped white chocolate or white chocolate chips in a medium glass bowl. Pour the hot passion fruit mixture on top of the white chocolate and let stand for about two minutes. This will give the chocolate a chance to start melting. Stir until completely combined and smooth. You don’t want any chunks or clumps of chocolate.

Cover and refrigerate for at least 4 hours or overnight. I completed this step pretty late at night so I covered it and left it overnight in the refrigerator. It is very important to cover it, don’t just put it straight in the fridge or it will take on the flavor of other things in your fridge.

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Once your fruit mixture is chilled, whip heavy cream in bowl of electric mixer fitted with the whisk attachment until stiff peaks form. Gently fold whipped cream into chilled passion fruit mixture. Now, transfer your mousse into a piping bag or a large plastic bag and cut the tip or fit your pastry bag with a large round tip.

For the festival, they used a medium recangular or triangle mold. I found rectangle silicone molds On Amazon and also used the molds I use for my hot cocoa bombs. I found those on Amazon as well.

Whatever molds you choose, you want to be able to either free cut a sugar cookie in that shape or have a similar cookie cutter to match.

Fill your molds halfway full of the mousse mixture. Pour jam into the middle of each mold and then fill the remaining mold with mousse.

Freeze for a minimum of four hours or overnight.

For Sugar Cookies

Next up is the sugar cookie recipe. You can really use any no spread sugar cookie recipe but I want this to be as close to the Festival of the Arts dish as possible so we are going to use the Disney provided recipe. It’s pretty simple. It does require chilling so be sure to leave time for that.

Cream together butter and sugar in bowl of electric mixer fitted with paddle attachment. Mix on high speed for 2 to 3 minutes until the mixture is light and fluffy. Add eggs and vanilla, mix until combined.

Sift your dry ingredients. The recipe from Disney Parks Blog doesn’t tell you to do this but I always, always sift my dry ingredients. It helps create a lighter, fluffier, better baked good.

Add flour, baking powder, and salt, and mix on low speed until soft dough forms.

Cover and chill the dough for at least 1 hour.

Once dough has chilled, preheat oven to 325F. Line two baking sheets with silicone baking mats. I swear by silicone baking mats. They are the best thing to happen to baking in a long time. You can find really inexpensive silicone baking mats on Amazon and that’s where we found ours.

Roll dough on floured surface until 1/4 inches thick. If you have a cookie cutter that is slightly larger than your molds and the same shape, that will work perfect. Otherwise you can free cut the cookies. I had a great circular cookie cutter that worked for the rounds but free cut the rectangles.

Bake the cookies for 12 to 15 minutes until they are lightly browned. We like a soft cookie in this house.

Set aside.

Related: YouTube Disney at Home | Festival of the Arts | Passion Fruit Mousse

For Dragon Fruit Galçage

I didn’t have any issues with the recipe up until this part but it wasn’t challenging. The thing I was most concerned about was the glacage, also known as a mirror glaze.

The first thing that we want to do is to bloom the gelatin sheets in ice water. This sounds complicated if you’ve never done it before but it’s actually pretty simple.

In two cups of ice water place 15 gelatin sheets. We were able to find these on Amazon. This process is called blooming. Leave the sheets in the water for five minutes. Allow to sit for 5 minutes.

While your gelatin is blooming heat up 1 and a half cups of frozen dragon fruit and 1 and a half cups of sugar in a saucepan. Bring the mixture to a boil. Drain excess water from gelatin and add bloomed gelatin and 14 ounces of sweetened condensed milk to the boiling mixture. Stir to combine until smooth.

Place 4 cups of chopped white chocolate in a large bowl. Place hot mixture in the bowl and let sit for two minutes. Blend with immersion blender or in blender until competely smooth. Cool the mixture to 90 degrees F.

Remove the mousse mixture from the molds an pour mirror glaze over top. We put the mousse on a cookie sheet covered with a silicone mat. Freeze mousse for 10 to 20 minutes.

Re-heat mirror glaze to 90 degrees and pour second coat on top of the mousse.

This is where we ran into trouble.

The glaze was melting our mousse so we had to re-freeze for a long time. When we went to remove the mousse covered in glaze to plate, our mousse was too soft and almost fell apart.

We ended up having to freeze for several hours which made the glaze very difficult to work with. We were able to make it work but we suggest making sure your mousse are rock hard before working with the glaze to ensure they keep their shape.

Related: Walt Disney World Copycat Ooey Gooey Toffee Cake Recipe

Passion Fruit Sauce (Optional)

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

These little beauties were truly delicious but… a ton of work. Much easier to go to Festival of the Arts if you are able to but definitely fun to try and full of that delicious tropical flavor.

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Be sure to check out our YouTube video detailing this recipe and our adventure with it.

Passion Fruit Mousse with Dragon Fruit Jam

This is one of the standout hits from Walt Disney World's 2021 Epcot International Festival of the Arts. The Passion Fruit Mousse with Dragon Fruit Jam is a multi-step, showstopping dessert option with a ton of tropical flavor and vibrant colors.
Prep Time 1 hr
Cook Time 2 hrs 20 mins
Resting Time 10 hrs
Total Time 13 hrs 20 mins
Course Dessert
Servings 8 Servings

Equipment

  • silicone molds
  • Immersion blender or blender
  • Mixer
  • Piping Bags
  • cookie sheet
  • Silpat Mats

Ingredients
  

Dragon Fruit Jam

  • 12 Ounces Frozen Dragon Fruit Cubes
  • 1 Cup Sugar
  • 1 Tbsp Lime Juice

Mousse de Maracuya 

  • 1/4 Cup Sugar
  • 1 Cup Passion Fruit Puree
  • 1 Cup Chopped White Chocolate
  • 1 1/2 Cup Heavy Whipping Cream

Sugar Cookies 

  • 3/4 Cup Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 Tsp Vanilla
  • 2 1/2 Cup All-purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt

Dragon Fruit Glaçage 

  • 15 Gelatin Sheets
  • 2 Cups Ice Water
  • 1 1/2 Cups Frozen Dragon Fruit Chunks
  • 1 1/2 Cups Sugar
  • 14 Ounces Sweetened Condensed Milk
  • 4 Cups Chopped White Chocolate

Passion Fruit Sauce (Optional)

  • 2/3 Cup Passion Fruit Puree
  • 1 Tbsp Lime Juice
  • 1/2 Cup Sugar

Instructions
 

Dragon Fruit Jam

  • 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. 
  • Place in medium bowl and cool for 30 minutes. Blend with immersion blender until smooth. 
  • Refrigerate until ready to use. 

For Mousse de Maracuya

  • Combine sugar and passion fruit purée in 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
  • 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 bowl of electric mixer fitted with whisk attachment until stiff peaks form.
  • Gently fold 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 pipe 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 a least 4 hours, or overnight.

For Sugar Cookies

  • 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.
  • Cover and chill dough in refrigerator for at least one hour.
  • Preheat oven to 325°F.
  • Line 2 baking sheets with silicone baking mats.
  • Roll dough on floured surface into 1/4-inch thick rectangle.
  • Cut into twelve 3 1/2 x 2 1/2-inch rectangles.
  • Bake 12-15 minutes, until golden brown.
  • Cool completely. Once cookies are cool, place all 12 cookies on parchment-lined baking sheet. Set aside. 

For Dragon Fruit Galçage

  • 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 90°F. 

Passion Fruit Sauce (Optional)

  • Place passion fruit purée, lime juice, and sugar in small saucepan.
  • Cook over medium-low heat, until boiling.
  • Simmer for 5 minutes, until sauce thickens and begins to reduce. 
  • Remove from heat and cool to room temperature before use. 
Keyword dessert from disney, disney at home, disney dessert, disney parks recipe, disney recipe, disney recipe at home, dragon druit, dragon fruit jam, dragon fruit mirror glaze, epcot recipes, festival of the arts desserts, glacage, mirror glaze, passion fruit, passion fruit mousse, sugar cookie, summer dessert, tropical fruit, tropical fruit mousse, white chocolate

Related: YouTube Disney at Home | Festival of the Arts | Passion Fruit Mousse

To Serve

Remove frozen mousse from molds. Place on baking sheet lined with silicone baking mat. 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. 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. 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. 

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