Quick links: Neapolitan Mousse | Strawberry Mousse | Chocolate 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.
- 7 ounces white chocolate, chopped into very small pieces
- 2 egg yolks
- 2 tablespoons sugar
- 1/4 cup heavy cream, plus 1 cup
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- 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.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- 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.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
Dome Strawberry Mousse with Chocolate Ganache
That dome looks like a strawberry mousse on a graham cracker crust and a chocolate ganache.
- 5 Cups fresh strawberries, hulled and quartered
- 1/3 Cup sugar
- 1/2 tsp. fresh lemon juice
- 2 Tbsp. water
- 2 tsp. unflavored gelatin powder
- 3/4 Cup heavy cream
- 1 cup heavy cream
- 3/4 cup cocoa powder, sifted
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- Prepared Graham Cracker Crust
- In a small saucepan over very low heat, cook the berries, sugar, lemon juice, and water until very liquid, about 30 minutes.
- Strain the mixture through a sieve and let cool completely.
- You should have about 1 1/4 Cups of strawberry juice.
- Pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.
- Reheat the remaining juice until it is warm to the touch.
- Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.
- In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks.
- Fold one-third of it into the strawberry mixture.
- Gently fold in the remainder until no streaks remain.
- Pour mousse into a dome mold (or bowl)
- Let set in fridge for 2+ hours and then freezer for 4+hours
- 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).
- 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.
- Cut the prepared graham cracker crust into a circular shape the size of the mousse mold.
- 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.
- Cover with ganache
- Top with a cherry
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.
- 2 cups chilled heavy cream
- 4 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- Puff Pastry Sheet
- 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.
- 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.
- 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.
- Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours.
- Preheat oven to 400ºF
- Roll tin foil around an ice cream cone, another oven-safe conicle object or create one with the tin foil.
- Spray cooking spray on the tinfoil cone
- Roll the puff pastry dough around the cone
- Place on a greased baking sheet and cook for 20 minutes or until golden brown
- Fill the cone with chocolate mousse, drizzle some chocolate syrup on top and top with whipped cream
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!
- 1/4 c butter
- 1/4 c flour
- 2 baby portabella mushrooms (minced)
- 1 stalk celery (minced)
- 1/4 cup green beans (minced)
- 4 oz okra (diced)
- 2 tomatoes (diced)
- 2 cup water
- 1 pumpkin (or 2 acorn squash)
- 1 bay leaf
- cajun spices
- salt and to taste
- Preheat oven to 350ºF
- In a pan, melt the butter
- Add the flour and create a nice smooth roux
- Add in the mushrooms and saute for a bit
- Add the okra, then celery, then green bean one at a time
- Cook for 10 minutes over medium heat
- Add water and tomato and mix well
- Cut off the top of the pumpkin and clean out
- Add the veggie mixture
- add the bay leaf
- Place the top of the pumpkin back on
- Place in oven (on a baking sheet) and bake for 45m - 1hr
- Eat straight out of the pumpkin!
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!
Verdict:
Neapolitan Mousse – 9/10
Strawberry Mousse – 9/10
Chocolate Horn Pastry – 9/10
Swamp Gumbo – 7.5/10
Thank You!
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DeAnna
Barbara
Aly (http://www.dreamstobecome.com)
