The JC100: Chantilly Aux Framboises

Julia Child's recipe for Chantilly aux Framboises

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 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.

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.
Ingredients
  • 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
Instructions
  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.
Notes

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

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

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

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

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

More Julia Child Classics…

16 thoughts on “The JC100: Chantilly Aux Framboises

  1. Lisa says:

    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!

      • Giovanni Vidotto says:

        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.

        • Laura Leigh Goyer says:

          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 🙂

  2. Noeleen says:

    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 🙂

    • Laura Leigh Goyer says:

      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

    • Laura Leigh Goyer says:

      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

  3. Amy says:

    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…

    • Laura Leigh Goyer says:

      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).

      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: http://www.pbs.org/juliachild

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

      Have a great weekend!
      Laura

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