You know how I love finding out about new eats and treats all over Disney World and Disneyland, right?
Well, I can tell you it has been keeping me pretty busy lately! We’re talking Caramel Sticks in Disneyland’s Candy Palace, and Baked Lobster Mac and Cheese at the Beastly Kiosk in Disney’s Animal Kingdom (oh, and umm… poop candy at the new Zuri’s Sweets Shop, while we’re at it). We’ve got two new flavors of ice cream over at L’Artisan des Glaces, and… the list goes on and on!
And it’s super fun — it really is. But eating NEW things all the time means that I never have time — or stomach space — for my old favorites. Well, today I wanted to re-try two of my favorite snacks over at Kringla Bakeri og Kafe in Norway’s Epcot. After all, they’ve both gone through some changes since we last reviewed them, so they ARE technically “new” in some ways!
So recently I stopped back in for two of those classics: the Troll Horn and Rice Cream.
First, a little history on the Troll Horn (well, Epcot history, anyway). It was originally known in Epcot as the Cloudberry Horn, featuring cloudberry jam mixed with cream tucked inside the horn-shaped pastry shell. Then suddenly it was renamed the Troll Horn, due to — as I understand it — a shortage of cloudberries in Norway, so the updated (at the time) Troll Horn was instead made with Lingonberry jam.
These days, it’s back to being made with cloudberry jam, but the Troll Horn moniker remained because… well, ‘cuz it’s more fun to say “Troll Horn,” I suppose. As long as they don’t start calling it “Olaf’s Carrot Nose” (see the shape? It could happen.), I’m cool with it.
I’m also cool with it because it’s still that same mildly buttery (but mostly sweet) pastry shell coated with coarse sugar for crunch, filled with that simple-but-delicious rich cream that offers the slightest tart hint from the berry jam mixed in.
This is one is especially nice on a cold day paired with coffee. Not that we’ll see cool days in Central FL anytime again soon, but they’ll come ‘round again one day. I promise. Just tuck that away for future reference.
Now we definitely see a change from the old standby in my next item: Rice Cream. The basic gist remains the same: the bright tang of the strawberries and glaze on top is mellowed by a creamy mildly-vanilla rice pudding base.
The flavor was the same on my recent visit, but the texture was…. well, more rice-y. I know that sounds silly, since it IS rice pudding we’re talking about, after all. But if you check out one of my previous reviews you might be able to tell from the photos that previously the emphasis was definitely on the cream, with a much smoother texture.
Whereas on my most recent visit, the bits of rice were much more evident, and while I still enjoyed it, I wanted to show you since some may find the texture more off-putting.
As we established earlier, change is quite often the name of the game. But I gotta say, it is still a little weird to walk into the Norway Pavilion and see what was previously The Maelstrom walled off as everything inside transforms into what will be the “Frozen Ever After” attraction. With all the changes that have happened and those still in store, it’s nice to be able to come back to Kringla and enjoy some classic Epcot snacks that have stood the test of time.
What’s your favorite classic treat at Kringla Bakeri? Please let us know with a comment!