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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The JC100: Chantilly Aux Framboises

by The Culinary Travel Guide time to read: 2 min