The JC100: Chantilly Aux Framboises

JC 100 Julie Child

Welcome to Week 9 of the JC100 Celebration! This week we’re making Chantilly Aux Framboises – a light, luscious, cloud of whipped cream flavoured with sweet summer berries. The recipe originally appeared in Mastering the Art of French Cooking as Charlotte Chantilly, Aux Fraises or Charlotte Chantilly, Aux Framboises {Strawberry or Raspberry Cream – a cold dessert} but I felt a strong sense of déjà vu when I read Julia’s description of “another handsome moulded dessert”. (If you’ve followed along, you may remember that I already used my  charlotte pan to make a moulded version of Mousseline au Chocolat back in week two.)  

Julia Child's Mouselline au Chocolat

Julia went on to write “if you do not wish to serve it unmoulded, turn the cream into a serving bowl or into dessert cups”, and that’s exactly what I did. Knowing that I had her blessing, I didn’t hesitate to drop the Charlotte.

Individual dessert glasses filled with chantilly aux framboises

Julia Child’s Recipe for Chantilly Aux Framboises

The JC100: Chantilly aux Framboises {Raspberry Cream – a cold dessert}
Recipe Type: Dessert
Author: Julia Child
Serves: 8 to 10
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.
  • 1 1/2 pints fresh raspberries
  • 2/3 cup berry 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. Folder 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.

Crush 12 ladyfingers and spoon the crumbs into the bottom of dessert glasses before filling them with the raspberry cream.


Fresh raspberries in a metal sieve

It took just under four small clam shells of raspberries (6 oz each) to make enough purée to measure out 1 ¼ cups.

1 1/4 cups raspberry puree in a measuring cup

Eight egg yolks. Any suggestions what to do with eight unused egg whites?

8 egg yolks in a brûlée dish

To add texture, I crushed some ladyfingers then spooned the crumbs into the bottoms of the dessert glasses before adding the raspberry cream.

A tall stack of ladyfingers

And garnished each glass with a little dollop of whipped cream and a single raspberry.

Chantilly aux Framboises

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  1. With all those summer berries overflowing from the markets this is something we must try.

    • I’d like to make it again but with strawberries next time. Thanks for stopping by Val. :-)

  2. Laura, I just found your blog today through the Julia Child Facebook page. I am so thrilled to find you! I love what you’re doing! Happy cooking! Bon appetite!

    • Thanks so much Lisa! Your comment totally made my day! Hope you continue to enjoy the JC100 posts.

      Have a very Happy 4th of July :-)

  3. How elegant! Your photos often make me salivate, Laura.

    • Thank you! I am quite intrigued by your password protected post but too chicken to check it out :-)

      • Here is what you will see: my article about a group of protestors from the Canadian Centre for Bioethical Reform, and their placards with photos of abortions. They are quite graphic and not for everyone to see. I unfortunately couldn’t get all of the information I wanted on the heading. For a view of the article, accompanied by a benign photo of a healthy child in utero, go to Castanet on Tuesday and my article will be published.

        Love your food, Laura.

        • I didn’t realize you could put a password on a blog post but considering the nature of your article, I thank you for taking that extra step to consider your readers’ sensitivities. It shows how thoughtful you are. I think I’ll wait for the Castanet version on Tuesday.

          Hope you’re enjoying the sunshine today :-)

  4. Love your blog! Your photos are stunning.

    • Aimee, thank you so much! Hope you’re having a Happy 4th of July :-)

  5. I am so jealous of women who cook so well! I have a 16yo & no longer cook like “I used to” – used to when I was married, at 19. I don’t have the time or even the inclination any more but every time I hit a blog with cooking it is SO BEAUTIFULLY HOMELY – lovely :)

    • Noeleen – We have more in common than you might think. Cooking, plating, presenting and writing about food satisfies my need to be creative, to express myself – much like your videography does for you – but I get it. I feel the same way every time I hear someone sing like an angel. Take care of yourself, Laura

  6. This looks fabulous! And I love the photo of the egg yolks.

    • Thanks Angeline! I had a lot of fun with that shot. I kept slipping more egg yolks into that little brûlée dish, one after the other, amazed at the way the others would just slide over and make room. I didn’t want to stop at eight! Have a wonderful weekend, Laura

  7. Oh my…a day late and a dollar short, as usual. Just finding this! I’ve seen reference to a JC100 menu for the 15th…or did I make that up? Might be fun to do with friends…

    • Hi Amy,

      The JC100 team posted a list of restaurants this morning that will be participating in the Julia Child Restaurant Week August 7 – 15th. All of the restaurants will be featuring special menus or events inspired by the most beloved Julia Child recipes. As far I know though, they haven’t released an official menu for home cooks yet (although I hope they’re planning one).

      Here’s the complete list of restaurants:

      PBS is also throwing a party in her honour from August 5 – 15th, but it doesn’t look like they’ve published an official birthday dinner menu yet either:

      If I do see anything, I’ll be sure and post it here on my blog.

      Have a great weekend!



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