Verrines are the “it” thing in Paris pâtisseries. Little glasses layered with dessert components twinkle in the shop windows throughout the city. Mousse, fruit, nuts, gelatin, creams, and thin layers of cake are layered into verrines, creating simple, yet elegant desserts that really catch your eye. These petit desserts leave ample room for creative twists on flavor and texture combinations. Verrine containers are available in most party stores in the States – plastic or glass champagne glasses work perfectly!
With Thanksgiving almost hours away, these twisted verrines can be prepared in about 30 minutes prior to serving. The light pumpkin mousse layered with crunchy maple-caramelized pecans, and maple whipped cream is like eating light pumpkin pie out of a fancy glass without the extra weight that makes you wish you had worn your stretchy sweatpants to dinner. Let creativity reign when it comes to layering for presentation!
“Enough is as good as a feast.” – John Heywood
I send you all warm wishes of love on this holiday of gratitude! Et bon appetit!
Pumpkin Mousse Verrines
Makes 15-18 champagne glass-sized verrines
Pumpkin Mousse
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1/2 c. heavy whipping cream
1/2 c. sugar
1 t. pumpkin pie spice
1 t. maple syrup
1 t. cinnamon
Maple Caramelized Pecans
1 (6-ounce) bag pecan chips (1 1/3 c. chopped pecans)
2 T. brown sugar
2 T. maple syrup
Whipped Cream
3 c. cold heavy whipping cream
3/4 c. cold maple syrup
- Place a large bowl and the electric mixer’s beater(s) in the fridge to chill for later use with the whipped cream.
- For the pumpkin mousse, in a medium saucepan, stir the pumpkin, cream, sugar, pumpkin pie spice, maple syrup, and cinnamon over medium-high heat for about 5 minutes, or until heated through. Transfer the mixture to a large bowl, cover with plastic wrap with the wrap in direct contact with the mousse mixture, and put in the refrigerate while preparing the other components.
- For the nuts, spray a non-stick skillet with cooking spray. Heat the skillet over medium-high heat and add the nuts, stirring constantly until they become fragrant. Add the brown sugar and maple syrup and stir constantly. When the pieces are all coated, remove them from the heat and let them cool on a plate.
- For the maple whipped cream, remove the large bowl and beater(s) from the fridge. Place the cold heavy whipping cream in the bowl and begin to whip. When the cream is frothy (after about 1 minute), gradually stream the cold maple syrup into the cream. Continue whipping until the cream develops soft peaks.
- To assemble, measure out 4 cups of whipped cream and set the rest aside. Remove the pumpkin mixture from fridge. Fold the 4 cups of maple whipped cream into the pumpkin mixture until the streaks of white have disappeared.
- If serving immediately, the pumpkin mousse, remaining maple whipped cream, and maple pecans may be layered into the verrines whichever way the host decides! Sprinkling freshly grated nutmeg finishes the dessert nicely.
- If serving later, fill each verrine 3/4-full of the pumpkin mousse. Top with a dollop of maple whipped cream and place in the refrigerator to chill for up to 5 hours. Top with maple pecans just before serving.
