Princess and the Frog [Week 2] – Neapolitan Mousse, Strawberry Mousse with Chocolate Ganache, Chocolate Horn Pastry, and Swamp Gumbo

Quick links: Neapolitan Mousse | Strawberry MousseChocolate Horn Pastry | Swamp Gumbo | Verdict


Welcome to week 2 of Princess and the Frog! These foods aren’t as memorable in the movie, all except for the Swamp Gumbo. The desserts come from Tiana’s trippy song about her restaurant. There were some yummy foods shown there and the Swamp Gumbo was really fun to make.
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Foods Shown

  • Seafood platter
  • Minced veggies
  • Pocket jelly beans
  • Swamp gumbo – mushrooms, okra, pumpkin,
  • Massive mardigras cake
  • Fried shrimp
  • Stuffed Lobster Tail
  • Spaghetti and meatballs
  • Pink cake
  • Red Velvet Cake
  • chocolate mousse
  • Neapolitan Mousse
  • Strawberry Mousse on Graham Cracker Crust with Chocolate Ganache
  • strawberry pie
  • berry pie
  • key lime pie
  • Whoopie Pie
  • Chocolate Horn Pastry
  • Chocolate cake white frosting strawberry on top
  • Wine
  • Bacon and sunny side eggs
  • Flapjacks
  • Coffee
  • Beignet with honey
  • oatmeal with berries
  • Bacon, eggs, toast, sausage, OJ, Fruit
  • Shrimp gumbo w tabasco

Neapolitan Mousse

So there are a lot of mousses shown on the table in Tiana’s fantasy restaurant song. 

They’re pretty much all just iterations of the same mousses though, so I made a 3 different mousses. White Chocolate, Chocolate, and Strawberry. And actually, the mousses fit into the other recipes on the blog today. So for this Neapolitan mousse, here’s the recipe for the White Chocolate. The next recipe will feature the Strawberry Mousse and the Chocolate Horn Pastry will feature the Chocolate Mousse. Just make all three of those and layer them for the Neapolitan Mousse.

White Chocolate Mousse (for Neapolitan Mousse)
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Prep Time
20 min
Total Time
2 hr 20 min
Prep Time
20 min
Total Time
2 hr 20 min
  1. 7 ounces white chocolate, chopped into very small pieces
  2. 2 egg yolks
  3. 2 tablespoons sugar
  4. 1/4 cup heavy cream, plus 1 cup
  1. In a large glass bowl, place the chopped white chocolate and set aside.
  2. Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  3. In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  4. Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
  5. In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
  6. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
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Dome Strawberry Mousse with Chocolate Ganache

That dome looks like a strawberry mousse on a graham cracker crust and a chocolate ganache.

Strawberry Mousse Dome
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Prep Time
20 min
Cook Time
45 min
Total Time
8 hr
Prep Time
20 min
Cook Time
45 min
Total Time
8 hr
  1. 5 Cups fresh strawberries, hulled and quartered
  2. 1/3 Cup sugar
  3. 1/2 tsp. fresh lemon juice
  4. 2 Tbsp. water
  5. 2 tsp. unflavored gelatin powder
  6. 3/4 Cup heavy cream
  1. 1 cup heavy cream
  2. 3/4 cup cocoa powder, sifted
  3. 1/4 cup granulated sugar
  4. 1/2 teaspoon vanilla
  5. Prepared Graham Cracker Crust
  1. In a small saucepan over very low heat, cook the berries, sugar, lemon juice, and water until very liquid, about 30 minutes.
  2. Strain the mixture through a sieve and let cool completely.
  3. You should have about 1 1/4 Cups of strawberry juice.
  4. Pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.
  5. Reheat the remaining juice until it is warm to the touch.
  6. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.
  7. In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks.
  8. Fold one-third of it into the strawberry mixture.
  9. Gently fold in the remainder until no streaks remain.
  10. Pour mousse into a dome mold (or bowl)
  11. Let set in fridge for 2+ hours and then freezer for 4+hours
  1. In a saucepan, heat the cream, stirring frequently to discourage scorching, until it begins to simmer and seems like it might start boiling any moment (but don't let it boil).
  2. Remove from heat and whisk in the remaining ingredients until smooth. Let the mixture cool to your desired thickness. It will never become hard, per se, but it will set to a smooth, spreadable consistency.
  3. Cut the prepared graham cracker crust into a circular shape the size of the mousse mold.
  4. Run the outside of the mousse mold under warm water for a few seconds, the mousse should slide out easily on top of the crust.
  5. Cover with ganache
  6. Top with a cherry
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Chocolate Horn Pastry

This is some kind of cone pastry with chocolate inside. This is what we’re using the chocolate mousse for! A perfect filling for a cone pastry.

Chocolate Horn Pastry
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Prep Time
20 min
Cook Time
35 min
Total Time
6 hr
Prep Time
20 min
Cook Time
35 min
Total Time
6 hr
  1. 2 cups chilled heavy cream
  2. 4 large egg yolks
  3. 3 tablespoons sugar
  4. 1 teaspoon vanilla
  5. 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  6. Puff Pastry Sheet
  1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours.
  1. Preheat oven to 400ºF
  2. Roll tin foil around an ice cream cone, another oven-safe conicle object or create one with the tin foil.
  3. Spray cooking spray on the tinfoil cone
  4. Roll the puff pastry dough around the cone
  5. Place on a greased baking sheet and cook for 20 minutes or until golden brown
  6. Fill the cone with chocolate mousse, drizzle some chocolate syrup on top and top with whipped cream
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Tiana’s Swamp Gumbo

The swamp gumbo was really fun to make. I couldn’t find a pumpkin at this time of year, but I did find an acorn squash, which looks and tastes very similar. The same principles would apply to cooking in a pumpkin. I tried to find veggies that you would find around New Orleans and cook it as close to how she would. I think it turned out pretty well. Make sure to mince up your veggies!

Swamp Gumbo
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Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
  1. 1/4 c butter
  2. 1/4 c flour
  3. 2 baby portabella mushrooms (minced)
  4. 1 stalk celery (minced)
  5. 1/4 cup green beans (minced)
  6. 4 oz okra (diced)
  7. 2 tomatoes (diced)
  8. 2 cup water
  9. 1 pumpkin (or 2 acorn squash)
  10. 1 bay leaf
  11. cajun spices
  12. salt and to taste
  1. Preheat oven to 350ºF
  2. In a pan, melt the butter
  3. Add the flour and create a nice smooth roux
  4. Add in the mushrooms and saute for a bit
  5. Add the okra, then celery, then green bean one at a time
  6. Cook for 10 minutes over medium heat
  7. Add water and tomato and mix well
  8. Cut off the top of the pumpkin and clean out
  9. Add the veggie mixture
  10. add the bay leaf
  11. Place the top of the pumpkin back on
  12. Place in oven (on a baking sheet) and bake for 45m - 1hr
  13. Eat straight out of the pumpkin!
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Will it turn you into a Prince?

I really really liked the mousse. The white chocolate was probably my favorite, followed close behind by the strawberry. But they were all almost equally good. The swamp gumbo wasn’t as good as the gumbo of last week, but it was still really good and vegetarian!


Neapolitan Mousse – 9/10

Strawberry Mousse – 9/10

Chocolate Horn Pastry – 9/10

Swamp Gumbo – 7.5/10


Thank You!

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Aly (http://www.dreamstobecome.com)


Princess and the Frog [Week 1] – Shrimp Gumbo, Beignets, Flapjacks, Keylime pie

Quick links: Gumbo | Beignets | Flapjacks | Keylime Pie | Verdict     We’re finally on Princess on the Frog! We love Cajun and southern food in the Disney Meals home so this is awesome for us. There was so much food that we’re splitting it into 3 different posts! This post has some of the most iconic Princess and the…
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Prepping for Princess and the Frog

We’re skipping a week this week so that we can prep for Princess and the Frog. There’s a LOT of good food in there, so get excited. Yesterday was National Rum Day, so to celebrate, enjoy this delicious recipe inspired by Peter Pan.

1.5 lbs Filleted Codfish
1/2 cup Rum
1/2 teaspoon Anchovy Paste
1/2 tsp Red wine vinagre
1/3 cup Coconut water
1/3 cups Peanut or Canola oil
6 Red Potatoes
2 Minced Shallots
1 Chopped Vine-ripe Tomato
1/3 cup Water
1/4 cup creme fraiche
1/4 cup whole milk
3 tbs coconut oil
1/4 c crushed or pureed pineapple
  Sea salt, pepper, cumin, basil to taste
  1. Bring rum, shallots, coconut water and vinegar to boil in heavy small saucepan.
  2. Reduce heat to low and simmer about 5 minutes.
  3. Remove pan from heat and cover.
  4. Let stand at room temperature.
  5. Preheat oven to 400 fahrenheit.
  6. Place each russet potato on separate sheet of foil, rub in oil, sprinkle with sea salt, and wrap tightly.
  7. Bake about 1 hour.
  8. Remove foil; cool to just warm, about 20 minutes.
  9. Cut lengthwise in half.
  10. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
  11. Add the canola/peanut oil and milk to russet potato in bowl; mash well.
  12. Stir in creme fraiche.
  13. Season to taste with salt and pepper.
  14. Loosely cover shells and filling separately and let stand at room temperature.
  15. Rewarm russet potato shells, then filling.
  16. Stir anchovy paste into filling; season with sea salt and pepper.
  17. Mound filling in shells.
  18. Sprinkle basil.
  19. Place tomatoes on top.
  20. Place 212 fl oz water and cod fillets in heavy large skillet; sprinkle with salt and pepper.
  21. Cover; steam over medium-high heat.
  22. Meanwhile, rewarm rum-shallot reduction over medium-low heat.
  23. Add coconut oil and pineapple, alternating 1 tablespoon at a time, whisking continue whisking until beurre rouge is thick (do not overheat or sauce may separate).
  24. Season with salt and pepper.
  25. Spoon sauce onto 4 plates.
  26. Place russet potato on the remaining side.
  27. Arrange the cod strips atop sauce on each plate; sprinkle with cumin and basil.

Up – Butter Brickle Ice Cream, Chocolate Ice Cream, Cherries Jubilee

Quick links: Butter Brickle Ice Cream | Chocolate Ice Cream | Cherries Jubilee | Verdict Up has the BEST intro of any movie I have ever seen. Hands down. If it were a short film and it were just that, it would be beautiful and amazingly sad. I always debate if this is actually my favorite Pixar movie. Something special…
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Bolt – Waffle Burger

Quick links: Waffle World Burger | Verdict   Bolt is kind of a forgotten movie…and it’s even fairly recent. I really liked the movie. Sure, the plot is pretty vanilla, but when Bolt curls up next to Penny in the fire…oh man…water works. There wasn’t too much food shown in the movie, especially too much that we…
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