Chantilly Aux Framboises

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]

Ingredients

1 1/2 pints fresh raspberries

2/3 cup instant sugar (very finely granulated, also known as
castor sugar)

8 egg yolks

2 1/2 cups chilled heavy whipping cream

  1. Wash and drain the berries. Force them through a sieve and
    into a bowl. Measure out 1 1/4 cups of purée. Chill.
  2. 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.
  3. When the egg yolk mixture has chilled, beat the cream until
    it has doubled in volume and forms stiff (rather than soft) peaks.
  4. 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.
  5. Decorate the top of the dessert with fresh berries.
Follow:
Subscribe
Notify of
guest
40 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Cookbook Queen
Cookbook Queen
9 years ago

These are absolutely GORGEOUS!!! Love the two colors…such a fun presentation!!

Rosa's Yummy Yums
Rosa's Yummy Yums
9 years ago

Deliciously simple! Summer in a verrine.

Cheers,

Rosa

Ellen @ BakeItWithBooze
Ellen @ BakeItWithBooze
9 years ago

Gorgeous! Where do I find the list of dessert recipes? Thank you!

Averie @ Averie Cooks
Averie @ Averie Cooks
9 years ago

those big fresh raspberries and this creamy goodness are just calling my name!

Unknown
Unknown
9 years ago

Super lovely – really nice presentation. Happy BD Julia!!

SweetSugarBelle
SweetSugarBelle
9 years ago

This is beautiful!!!

Bonnie
Bonnie
9 years ago

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.

Ellen @ BakeItWithBooze
Ellen @ BakeItWithBooze
9 years ago

I see the list now…An app via the fb page. πŸ™‚

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
9 years ago

Super easy, and super lovely. Yum!

Heather @ Heather's Dish
Heather @ Heather's Dish
9 years ago

ohmigosh SO beautiful!

Anna @ CrunchyCreamySweet
Anna @ CrunchyCreamySweet
9 years ago

This is such a pretty dessert! One of my favs from Julia!

Unknown
Unknown
9 years ago

Wow, these look so stunning and beautifully presented. Not to mention how delicious too. Raspberries are a fave of mine.

-Lisa.
Sweet 2 Eat Baking

Lauren at Keep It Sweet
Lauren at Keep It Sweet
9 years ago

What a beautiful dessert! Julia Child would be proud:-)

Anonymous
Anonymous
9 years ago

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!

Elizabeth King
Elizabeth King
9 years ago

Looks simply delicious!

Maria Isabella
Maria Isabella
9 years ago

I'd like to join Bonnie's request for where to find those lovely glasses???

Unknown
Unknown
9 years ago

The color is so pretty! This looks really tasty πŸ™‚

Unknown
Unknown
9 years ago

Hi!

Julia child was such a culinary inspiration, what an amazing women. This looks absolutely delicious :).

Rachael xx.

http://theteacozykitchen.blogspot.co.uk/

Jennifer @ Delicieux
Jennifer @ Delicieux
9 years ago

What a gorgeous presentation. I am sure Julia would be proud!

Sue
Sue
9 years ago

These look so creamy and pretty! You are definitely a dessert expert!

Rachel @ Baked by Rachel
Rachel @ Baked by Rachel
9 years ago

So pretty Heather!

Magda
Magda
9 years ago

Beautiful. Simply beautiful. I need to try it.

Unknown
Unknown
9 years ago

Fabulous job Heather. And the photos are gorgeous.

Unknown
Unknown
9 years ago

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?

Heather Baird
Heather Baird
9 years ago

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.

Dina
Dina
9 years ago

your pics are adorable!

Russell van Kraayenburg
Russell van Kraayenburg
9 years ago

The framboise is gorgeous! I love the diagonal line and the colors.

Lora
Lora
9 years ago

Gorgeous in it's simplicity. Long live Julia!

Emma-Zucchero e zenzero
Emma-Zucchero e zenzero
9 years ago

I love the framboise, your dessert looks very good! πŸ™‚

Unknown
Unknown
9 years ago

congratulations, you have a wonderful blog! I will follow you now! kisses!

Unknown
Unknown
9 years ago

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?

Jen @ Jens Favorite Cookies
Jen @ Jens Favorite Cookies
9 years ago

Wow, what a gorgeous dessert!

Anna
Anna
9 years ago

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?

Heather Baird
Heather Baird
9 years ago

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.

Thanks!
xo

Vera Zecevic – Cupcakes Garden
Vera Zecevic – Cupcakes Garden
9 years ago

It looks simple but gorgeous! I've just pinet this image in my favorite desserts Pinterest board!

Bob
Bob
9 years ago

I love your picture, very simple but very convincing.

Unknown
Unknown
9 years ago

Those look delicious! That first photo is just perfect!

Anonymous
Anonymous
9 years ago

Wow! These are beautiful. I love the shape of the jar you chose and the photos are lovely.

Lili
Lili
9 years ago

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

Unknown
Unknown
7 years ago

Hi there, where can I get the container like the one you used in this recipe? Thanks!