Disney is continuing to share more Disney Parks recipes and this one is from the new Vibrante & Vívido Food Studio at this year’s Taste of EPCOT Festival of the Arts! We’re looking forward to making this one at home.
Vibrante & Vívido Food Studio is the new addition to this year’s festival and the food featured is definitely vibrant, vivid and oh so colorful and full of flavors inspired by different cuisines in South America.
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.
Some of the beverages that you can find at this new studio are a coconut and passion fruit smoothie (non-alcoholic), a frozen piña colada and a passion fruit daiquiri.
For those at home that would love to make one of these dishes at home, here’s a recipe for the Mousse de Maracuya con Pitaya Roja Jam.
MOUSSE DE MARACUYA CON PITAYA ROJA (PASSION FRUIT MOUSSE WITH DRAGON FRUIT JAM)
Makes 12 Servings
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
Directions:
For 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. 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.
Place 6 cookies on each baking sheet. 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.
For Passion Fruit Sauce:
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.
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.
Cook’s Note: Refrigerate any leftover jam in a sealed container – it’s delicious spread on warm buttered toast.
On January 8, 2021, the 2021 Taste of EPCOT International Festival of the Arts opens and we’ve got all the details on the delicious food and beverages that you’ll be able to enjoy this year!
Ready to kick-off 2021 in an artful way? Then get ready for Taste of EPCOT International Festival of the Arts, running Jan. 8 through Feb. 22. In addition to celebrating visual and performing arts, the over 15 Food Studios showcase the best in culinary art – blending colorful ingredients, unique cooking techniques, and imaginative presentations to create edible masterpieces for the plate and glass.
From a Disney Cast Member;
Our culinary and beverage teams created many new tastes and sips for this year’s festival and brought back several fan favorites. Be sure to check out our new Food Studio – Vibrante & Vívido Food Studio – located between Morocco & France.
Returning is the Wonderful Walk of Colorful Cuisine, a fun food stroll highlighting five delicious sweet and savory offerings at the festival – all listed in the Festival Passport. Upon your colorful purchase, you will receive a stamp for your Festival Passport. Once you’ve collected all five stamps, bring your Festival Passport to the Decadent Delights Food Studio to receive an adorable complimentary Artist Palette Cookie. The Wonderful Walk of Colorful Cuisine can be completed at your leisure, and you can even bring back your stamped Festival Passport to EPCOT at any time during the festival to complete your stroll.
Barrel of Monks Brewing Raspberry Beret, Boca Raton, FL (NEW)
Spottswoode Sauvignon Blanc, Napa Valley, CA
Citrus Blossom (Showcase Plaza)
Beverages:
Orange Cream Shake in a Souvenir Orange Bird Sipper Cup (non-alcoholic)
Lost Coast Brewery Tangerine Wheat Ale, Eureka, CA
Florida Orange Groves Winery Selections
Key Limen
Strawberry Blush
Orange Sunshine
Sparkling Key Lime
Sparkling Cranberry
Sparkling Blueberry
The Deconstructed Dish (Showcase Plaza)
Food Items:
Deconstructed Reuben: Rye Popover, Corned Beef, Gryuère Panna Cotta, and Brined Brussels Sprouts with Broken Thousand Island Dressing
Deconstructed BLT: Crispy Pork Belly, Soft-poached Egg, Brioche, Watercress Espuma, and Tomato Jam
Deconstructed Strawberry Cheesecake: Whipped New York-style Cheesecake with Fresh Florida Strawberries and Sugar Cookies
Beverages:
Rainboba: Fruit Bursting Boba with Sparkling Water (non-alcoholic)
Deconstructed Breakfast: Twinings of London® Chai Tea Shake with Maple Syrup garnished with a Waffle Crisp and Candied Bacon (Non-alcoholic)
Deconstructed Breakfast: Twinings of London® Chai Tea Shake with Cream Bourbon garnished with a Waffle Crisp and Candied Bacon
Decadent Delights (Promenade Refreshments)
Food Items:
Raspberry Soft-serve Ice Cream (New)
Lemon Soft-serve Ice Cream (New)
Artist Palette Cookie
Beverages:
North Coast Brewing Co. Scrimshaw Pilsner, Fort Bragg, CA
M.I.A. Beer Company Deco IPA, Doral, FL
Saugatuck Brewing Co. Peanut Butter Porter, Douglas, MI
Beer Flight also available
Pop Eats (Showcase Plaza)
Food Items:
Tomato Soup with Grilled Cheese (New)
Tomato Soup with French Onion and Bacon Grilled Cheese (New)
Shrimp Ceviche with Lime Mint Foam (Gluten/Wheat Friendly)
Almond Frangipane Cake layered with Raspberry Jam and Belgian Chocolate
Pop’t Art: Modern-designed Sugar Cookie with Strawberry Filling
Beverages:
#RainbowSherbetGlitterDreamAle by Playalinda Brewing Co., Titusville, FL
Popping Bubbles Cocktail
Tomato Soup Can Bloody Mary
Refreshment Outpost
Food Items:
Plant-based Bratwurst with Spicy Turmeric Aïoli, Coffee Barbecue Jackfruit, and Slaw
Warm Brown Sugar-stuffed Pretzel with Banana Soft-serve Ice Cream and Chocolate Sauce
Beverages:
Frozen Slushy Coca-Cola® or Minute Maid® Lemonade in a Souvenir Spike The Bee Sipper Cup (non-alcoholic)
Playalinda Brewing Co. Blue Raspberry Blonde, Titusville, FL (New)
Cuisine Classique
Food Items:
Red Wine-braised Beef Short Rib with Parsnip Purée, Broccolini, Baby Tomatoes, and Aged Balsamic
Coq au Vin: Chicken Roulade with Violet Mustard, Candied Carrots, Pancetta Crisp, Marble Potatoes, and Beurre Rouge Sauce (New)
Opera Cake: Almond Joconde, Coffee Buttercream, and Chocolate Ganache (New)
Artist Palette Jumbo Chocolate-Chip Cookie
Beverages:
3 Daughters Brewing Rosé Hard Cider, St. Petersburg, FL
81Bay Brewing Rosé Blonde Ale, Tampa, FL
Frozen Rosé
Campo Viejo Rioja Reserva Art Series, Logrono, Spain
Domaine Savary Chablis, Burgundy
A Play on Rosé Flight
The Artist’s Table
Food Items:
Beef Wellington: Mushroom Duxelle, Prosciutto, and Puff Pastry with Red Wine Demi-Glace and Fennel Cream
Pan-Seared Scallop with Chorizo, Roasted Red Pepper Coulis, and Parmesan Crisp (Gluten/Wheat Friendly)
Artist Palette Jumbo Chocolate-Chip Cookie
Beverages:
SippingChocolate Flight: White, Milk, and Dark Chocolate (non-alcoholic)
Saugatuck Brewing Co. Neapolitan Milk Stout, Douglas, MI
Lexington Brewing Company Kentucky Vanilla Barrel Cream Ale, Lexington, KY
Lindemans Framboise Lambic, Belgium
Âme du Vin Côtes de Provence Rosé
Writer’s Block Pinot Noir, Lake County, CA
Symphony in Chocolate Flight: Mozart Cream Liqueurs paired with Sipping Chocolates
Beer Flight also available
Mosaic Canteen (Morocco)
Food Items:
Mediterranean Flatbread with Zaatar Pesto, Artichokes, Roasted Peppers, Sundried Tomatoes, and Fennel Cream (New)
Harissa-roasted Rack of Lamb with Baba Ganoush, Picholine Olives, Toybox Tomatoes, Preserved Lemons, and Pomegranate (New)
Mouskoutchou: Orange Cake with Cinnamon-Chocolate Mousse (Wonderful Walk of Colorful Cuisine – Orange)(New)
Beverages:
1906 Reserva Especial Dark Amber Lager (New)
Maeloc Blackberry Hard Cider (New)
Vibrante & Vívido Food Studio (Between Morocco & France)
Food Items:
Chilled Seafood Cocktail with Octopus, Scallops, Shrimp, Black Garlic Aïoli, Tomato-Coconut Sauce, and Serrano-Lime Oil (New)
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)(Wonderful Walk of Colorful Cuisine – Blue)(New)
Passion Fruit Mousse with Dragon Fruit Jam (New)
Beverages:
Coconut and Passion Fruit Smoothie (non-alcoholic) (New)
Frozen Piña Colada (New)
Passion Fruit Daiquiri (New)
Festival Favorites (World Showplace)
Food Items:
Remy’s Ratatouille with Eggplant, Zucchini, Yellow Squash, Tomatoes, and Red Pepper Piperade (Plant-based) (Wonderful Walk of Colorful Cuisine – Red)(New)
Charcuterie with Meats and Cheeses featuring Nueske’s® Applewood Smoked Beef
Lemon Blood-Orange Tart
Artist Palette Jumbo Chocolate-Chip Cookie
Beverages:
Blue Sky Black Cherry Boba Freeze (non-alcoholic)
3 Daughters Brewing Strawberry Blonde Nitro, St. Petersburg, FL
Breckenridge Brewery Nitro Vanilla Porter, Breckenridge, CO
M.I.A. Beer Company Milk Stout Nitro, Doral, FL
Cold Fashioned Coffee Cocktail
Neapolitan Beer Flight
The Painter’s Palate (World Showplace)
Food Items:
Prime Steak Tartare with Pickled Vegetables, Parsley Salad, Béarnaise Anglaise, and Sous Vide Quail Egg (New)
Salt-roasted Beet Tartare with Pickled Vegetables, Parsley Salad, and Béarnaise Aïoli (Plant-based)(New)
Pistachio Cake with Cherry Mousse and Morello Cherries (Wonderful Walk of Colorful Cuisine – Green)(New)
Beverages:
Kalimotxo: Red Wine Cocktail with Pibb® Xtra (New)
Frozen Rusty Nail Cocktail (New)
Pinord La Dama Reserva Familiar Brut Rosé, Spain
Masterpiece Kitchen
Food Items
Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings, and Zinfandel Reduction
Salmon and Cream Gâteau with Egg Yolk Cream, Paddlefish Caviar, and Micro-Herbs
Vanilla, Rose Water, and Pistachio Panna Cotta (Wonderful Walk of Colorful Cuisine – Pink)
Beverages:
Weihenstephaner Original Lager, Freising, Germany
Perrier-Jouët Belle Époque Brut Champagne
The Meeker Vineyard Winemakers’ Handprint Merlot, Sonoma County, CA
Pinord La Dama Reserva Familiar Brut, Spain
Classic Sidecar with a Chocolate Twist
L’Art de la Cuisine Française (France)
Food Items:
Crème de Brie en Petit Pain: Warm Creamy Brie in a House-made Bread Bowl
Croissant à la Truffle Noir d’Hiver: Black Winter Truffle Croissant (New)
Moelleux à la Framboise et aux Chocolats Valrhona: Molten Chocolate and Raspberry Cake with Pure Origin Valrhona Chocolates (New)
Trio de Macarons: Assortment of Three House-made Macarons in a Gift Box
Beverages:
Frozen French Martini: Grey Goose, Vodka, Chambord Liqueur, Pineapple, Orange, and Grape Juice with Lemon-Lime Foam
Charles Lafite, Brut Méthode Traditionnelle Champenoise, French Sparkling Wine
Château La Gordonne, Vérité du Terroir, Côtes de Provence Rosé (New)
Bordeaux Merlot and Cabernet Blend, Baron des Chartrons, 2015 (New)
El Artista Hambriento (Mexico)
Food Items:
Chile Relleno: Fried Poblano Pepper filled with Flank Steak, Black Beans, and Tomatoes drizzled with a Poblano Cream Sauce (Gluten/Wheat Friendly)(New)
Pork Belly Pastor: Pastor-marinated Pork Belly atop Boniato Purée with Charred Pineapple and Crispy Cilantro (Gluten/Wheat Friendly)(New)
Taco de Chocolate: Chocolate Candy Shell filled with Mexican Chocolate Mousse with a touch of Chile topped with Tropical Fruit (Gluten/Wheat Friendly)(New)
Beverages:
Mexican Craft Beer: Tulum Artisanal Lager crafted with Citrus notes and made with Mexican Caribbean Seawater
Diego Pomegranate Margarita: Ojo de Tigre Mezcal, Pomegranate-Prickly Pear Juice, Blackcurrant Liqueur, and Rose Petal Liqueur with a Hibiscus Salt Rim
Frida Carrot Margarita: Casa Noble Blanco Tequila, Carrot Juice, Ginger Cordial, Lime Juice, and Agave Nectar
Goshiki (Japan)
Food Items:
Stone Garden: Red Bean Mousse with Chocolate Rocks and Arare Rice Cracker Pebbles (New)
Sushi Donut: Donut-shaped Sushi featuring Salmon, Tuna, Shrimp, Cucumber, and Sesame Seed over a decorated plate of Wasabi Aïoli, Sriracha, and Eel Sauce
Vegetable Gyoza: Vegetable-filled Spinach Gyoza with Tofu atop Mashed Potatoes with a Kamaboko Fish Cake, Pepper Strings and Tonkatsu Teriyaki Sauce
Beverages:
Haiku Draft Lager (New)
Masu Sake in a Traditional Personalized Wooden Cup
Pink Snow: Sake, Peach Schnapps, Cranberry Juice, and Calpico dusted with Snowflake Confetti (New)
The Painted Panda (China)
Food Items:
Old Shanghai Shi Zi Tou: Pork and Water Chestnut Meatballs served with Taro Root (New)
Sichuan Red Hot Mala Shrimp (New)
Beverages:
“Panda” Bubble Tea: Classic Milk Tea with Black and White Boba Pearls (non-alcoholic)
Jasmine Draft Beer
Fortune Cookie: ByeJoe Spirit, Amaretto, and Piña Colada Mix
Kung Fu Punch: Vodka and Triple Sec
Sea Butterfly: Butterfly Pea Flower infused Cocktail with Lychee Syrup, Vodka, Light Rum, and Magic Boba Pearls
L’Arte di Mangiare (Italy)
Food Items:
Arancini: Sweet Sausage fried Risotto Balls with Pomodoro Sauce (New)
L’Aragosta: Lobster Ravioli with Vanilla-Saffron Cream Sauce and Shredded Chili Peppers (New)
Bomboloni: Cream-filled Italian Doughnut with Raspberry Sauce and Powdered Sugar (New)
Beverages:
Peroni Pilsner
Pinot Grigio
Chianti
Prosecco
Rosa Regale
Moscato
Italian White Sangria with Prosecco
Italian Red Sangria with Cabernet Sauvignon
Italian Margarita with Tequila and Limoncello
AmarettoBellini: Amaretto, White Peach Purée, and Prosecco
Bergamotto: Italicus Rosolio Di Bergamotto, Prosecco, and Cerignola Olive
Funnel Cake
Red Velvet Funnel Cake topped with Cream Cheese Icing and Pixie Dust (New)
Joffrey’s Coffee & Tea Company
Showcase Plaza – Caramel Canvas Latte: Artisan Latte with Peanut Butter Syrup, Caramel, and Dark Chocolate Sauce topped with SNICKERS® Original Candy Pieces paired with a doughnut
The American Adventure – Color-Me-Latte: Made for a true artiste with Espresso, Swiss Chocolate Syrup, and Dark Chocolate Sauce sprinkled with M&M’s® Candies paired with a doughnut
Future World East – Starry Night Latte: Paint the sky with this Espresso beverage with Dulce de Leche, White Chocolate, and Dark Chocolate Sauce topped with MILKY WAY® Bar Pieces paired with a doughnut
Canada – Creative Twist Latte: Stretch your imagination with this Latte with Brown Butter Toffee Syrup and Swiss Chocolate Syrup topped with TWIX® Bar Pieces paired with a doughnut
