Julia Child would have turned 100 years old on August 15th of this year!
By now you may have already heard about the wonderful “JC100” community of bloggers that are raising their voices to honor this beloved culinary icon. I was eager to join the cause but concerned about being a strictly-sweets blogger. Would dessert be on the menu?
Luckily, the answer was yes! Among the recipes provided by Knopf, assuredly, there would be at least one dessert in the mix! And to my surprise and delight they offered more than one. The first was for her rich chocolate mousse; a recipe I so love, an adaptation was included in the SprinkleBakes book.
I settled on “Chantilly Aux Framboises”, a fresh-tasting raspberry dessert that is almost cloud-like despite its whopping count of 8 egg yolks. Julia used it as a Charlotte filling but in the recipe text she says: “If you do not wish to serve it unmolded, turn the cream into a serving bowl or into dessert cups”. And so I did.
If you’re looking to achieve the diagonal-dessert-cup-effect, you can find my how-to with pictures here, along with Julia’s chocolate mousse recipe.
Chantilly Aux Framboises
Excerpted from Mastering the Art of French Cooking by Julia
Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the
publisher Alfred A. Knopf, a division of Random House, Inc.
Serves 8-10 people [click for printable version]
1 1/2 pints fresh raspberries
2/3 cup instant sugar (very finely granulated, also known as
8 egg yolks
2 1/2 cups chilled heavy whipping cream
- Wash and drain the berries. Force them through a sieve and
into a bowl. Measure out 1 1/4 cups of purée. Chill.
- Beat the sugar into the egg yolks and continue beating until
mixture is pale yellow and falls back on itself forming a slowly dissolving
ribbon. Then place the mixing bowl over the not-quite-simmering water and beat
until mixture has thickened into a cream and becomes uncomfortably hot for your
finger. Set bowl in ice water and beat until mixture is cold and falls back
upon itself forming a slowly dissolving ribbon on the surface; fold with a
spatula until chilled.
- When the egg yolk mixture has chilled, beat the cream until
it has doubled in volume and forms stiff (rather than soft) peaks.
- Fold the chilled raspberry purée into the chilled egg yolk
mixture, then fold in the whipped cream. Turn the cream into a serving bowl or
into dessert cups. Cover and refrigerate for at least 6 hours or overnight.
- Decorate the top of the dessert with fresh berries.
These are absolutely GORGEOUS!!! Love the two colors…such a fun presentation!!
Deliciously simple! Summer in a verrine.
Gorgeous! Where do I find the list of dessert recipes? Thank you!
those big fresh raspberries and this creamy goodness are just calling my name!
Super lovely – really nice presentation. Happy BD Julia!!
This is beautiful!!!
Can you give the source for your glass jars? I have been looking for some of these for a long qhile. This dessert looks fabulous.
I see the list now…An app via the fb page. 🙂
Super easy, and super lovely. Yum!
ohmigosh SO beautiful!
This is such a pretty dessert! One of my favs from Julia!
Wow, these look so stunning and beautifully presented. Not to mention how delicious too. Raspberries are a fave of mine.
Sweet 2 Eat Baking
What a beautiful dessert! Julia Child would be proud:-)
Wonderful idea!, and beautiful results! I've been trying to make use of my Julia Child cookbook more often (we did a gals' Julia Child Day last month), and this month looks like a great excuse. Thanks for sharing!
Looks simply delicious!
I'd like to join Bonnie's request for where to find those lovely glasses???
The color is so pretty! This looks really tasty 🙂
Julia child was such a culinary inspiration, what an amazing women. This looks absolutely delicious :).
What a gorgeous presentation. I am sure Julia would be proud!
These look so creamy and pretty! You are definitely a dessert expert!
So pretty Heather!
Beautiful. Simply beautiful. I need to try it.
Fabulous job Heather. And the photos are gorgeous.
If you want to create the diagonal look, do we still fold the whipped cream into the mousse? Or do we save it to add to the top of the mousse after it has set?
You need additional whipped cream. The recipe is just for the raspberry chantilly, so you'll still fold in the whipped cream. You'll need about 3 cups of plain whipped cream, more or less according to the size serving cup used.
your pics are adorable!
The framboise is gorgeous! I love the diagonal line and the colors.
Gorgeous in it's simplicity. Long live Julia!
I love the framboise, your dessert looks very good! 🙂
congratulations, you have a wonderful blog! I will follow you now! kisses!
These are beautiful – simple and elegant. I remember making raspberry chantilly with my mom who was a huge devotee of Julia's. We would watch her show on our black & white t.v. and then head to the kitchen to try and copy.
Heather, would you share your source for the glass cups?
Wow, what a gorgeous dessert!
The glass cups look like regular French yogurt or crème caramel pots. You can get them in a French supermarket. If you can't get to France, maybe you can order them online?
Hi all –
The little containers are French yogurt jars that I found at a vintage store. You can sometimes find them on ebay but sources are limited.
It looks simple but gorgeous! I've just pinet this image in my favorite desserts Pinterest board!
I love your picture, very simple but very convincing.
Those look delicious! That first photo is just perfect!
Wow! These are beautiful. I love the shape of the jar you chose and the photos are lovely.
These are so pretty and the diagonal tip was most appreciated…loved it! Also I felt compelled to read about the egg safety as I have always wondered about that too, as the older recipes of our local whoopie pie filling was often made with raw eggs. (And I had plenty over the years with no harm done!) xo ~Lili
Hi there, where can I get the container like the one you used in this recipe? Thanks!