Jennie Miller, Pastry Chef, Union League Club of Chicago
Jennie Miller, Pastry Chef of the Union League Club of Chicago, says her yogurt mousse was inspired by the mix of seasons the city experiences.
“It can be 20 degrees out today, then sunny and 65 tomorrow,” she says. “I wanted to fuze my plate in the same way.”
The poached pears exemplify a cozy, winter dessert, paired with notes of spring from the honey and yogurt. Bee pollen adds a floral note with a little bitterness to balance everything out.
“I like an organic look to my plating,” Miller adds. “Let the crumble and bee pollen fall where it may, while keeping a controlled shape and movement. There is also purpose to the mold chosen for the mousse. If it’s a really cold day out, we can serve this with a ‘hot toddy’ sweet consommé right in the center—let those warm vibes take center stage.”
The dish’s success starts with the familiar flavors that stoke memories among members.
“It’s straightforward in flavor, and it has a ‘wow’ factor when it’s presented at the table,” Miller notes, adding that she’s proud of how far she’s come in her career. “It is amazing.”
“The members really enjoyed this dessert,” she says, “from the presentation when they first received it to the flavors they experienced as they ate. None of the dessert was left when the plates were brought back to the kitchen. That says a lot, knowing the group had multiple courses before dessert.”
