Lunchbreak: Pumpkin mousse, prepared by The Finery chef Juliette Reyes

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Chef Juliette Reyes

The Finery
305 W. Main Street
Saint Charles

Pumpkin Mousse

3 cups organic pumpkin puree
1 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 pinch ground cloves
1 lb mascarpone cheese

Whip all ingredients together in the kitchen-aid until fluffy. Place in a piping bag fitted with a star tip. Chill.


1 1/3 cup all-purpose flour
2 tsp baking powder
3/4 cup sugar
3 large eggs
1 tsp vanilla
1/2 tsp ground star anise
1/2 cup melted butter

Place flour and baking powder in one bowl. In a separate bowl mix the eggs and sugar thoroughly. Add the vanilla and star anise to the egg mixture. Slowly drizzle in the melted butter. Lightly incorporate the dry ingredients with the wet ones. DO NOT OVER MIX. Portion the batter with a 1/2 ounce ice cream scoop. Cook in a pizzelle press.

Cinnamon Sugar Pecans

1 qt water
1 qt sugar
2 Tbs cinnamon
2 pounds nuts

Simmer nuts in water, sugar, and cinnamon for 15 minutes. Strain. Toss in canola oil and spread evenly on parchment lined sheet tray. Bake at 350F until golden brown.

To assemble:
Pipe mousse into pizzelle, garnish with pecans.