Charlotte Chantilly – Julia Child
Julia Child’s Charlotte chantilly; A smooth and creamy dessert, that’s quick to whip up. Fresh raspberries give this dish a tart kick.
This has been quit a busy week for me, as I’m sure it has been for you too! With the holiday falling in the middle of the week we’re all sorts of out of whack. Hopefully next week will be smooth sailing. For now, I’ll keep trudging along.
Not only was Wednesday 4th of July, but it was also a very special 5th birthday. It was filled with smiles, laughter, swimming and presents. A few sparklers completed the night. Sadly we had a strong storm hit in the evening so no fireworks for us this year. It wouldn’t be the first year I’ve missed them!
In between celebrating and prepping for an upcoming birthday party (with what I’m hoping will be a fantastic 3 or 4 layer cake. It’ll either be awesome or a total disaster… stay tuned!) I wasn’t sure if I’d have time to make week 9 of the JC100. Thankfully the recipe this week was a fairly quick one.
It’s traditionally made as a molded dessert. Ladyfingers line the edge of a pan and is then filled with a luscious raspberry or strawberry mousse type dessert. It’s light and perfectly tart. With everything going on, looking for ladyfingers at the store completely slipped my mind and I didn’t think I had time to make them so, I ended up with an un-molded dessert. It’s okay. Julia even says it’s okay in her instructions, though I’m sure she’d have preferred it be made as a molded dessert. Next time! ;)
Yield: Serves 4
6oz fresh raspberries or strawberries
4 egg yolks
1 1/4C heavy whipping cream*
Fresh raspberries or strawberries for garnish
Add 6oz of clean fresh raspberries or strawberries to a blender. Blend on high until smooth. Pour through a mesh strainer to divide the liquid from the seeds. Use a spoon or spatula to help force the liquid through. Discard seeds. Chill purée until ready to use.
Bring 2 inches of water to a light simmer in a medium saucepan. In a medium bowl, beat sugar into egg yolks. Beat until a pale yellow, 4 minutes or so by hand. Place bowl over warm water, beating the egg mixture until thickened and hot. Transfer medium bowl to an ice bath. Fold with a rubber spatula until mixture has cooled.
In a large bowl or stand mixer, beat cream until it has doubled in size. Continue until stiff peaks form.
Fold chilled purée into egg mixture, followed by gently folding in the whipped cream. If serving un-molded, simply pour into one large dish or divide among individual serving dishes. Chill at least 6 hours or overnight for best results.
Garnish with fresh berries prior to serving.
*Note: I used heavy cream because my store was completely out of whipping cream.
Recipe source: Mastering the Art of French Cooking by Julia Child
Celebrating 100 with Julia Child:
Week 1: Rolled omelette
Week 2: Chocolate mousse
Week 3: Coq au Vin
Week 4: Salade Niçoise
Week 5: Vichyssoise
Week 6: Reine de Saba
Week 7: Fillet Meunière
Week 8: Roast Chicken