Charlotte Chantilly – Julia Child
ShareJulia 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! ;)
Charlotte Chantilly
Ingredients
- 6 oz raspberries or strawberries fresh
- 1/3 C granulated sugar
- 4 large egg yolks
- 1 1/4 C heavy whipping cream
- Fresh raspberries or strawberries for garnish
Instructions
- 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.
Notes
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
oh my goodness, this looks so good! I can’t wait to try it. I think I will make it unmolded as well :) and the last dessert I made was a blueberry trifle!
That looks fantastic! The last dessert I made was a blueberry and strawberry crumble this afternoon.
Fig bread with almonds that was delicious and used up a bunch of lovely fresh figs.
I am very excited to make this recipe! Speaking of Julia Child, I just made her classic Cherry Cloafoutis to celebrate my 24th birthday!
I made buttermilk pie :)
Unmolded or not, this looks perfect! I made cupcakes the other day – vanilla with cookie dough! So good!
I can’t enter but that book is adorable looking!
I clicked on this not having any idea what it was and I’m happy I checked it out. It looks amazing! So very silky and smooth.
The last dessert I made was a no-bake lemon zest cheesecake that turned out amazing!
Can’t wait to try this though <3
Also “liked” your facebook page!
Also “Liked” the Random House Kids page. This book is so cute!
Strawberry shortcake with fresh strawberries and homemade pound cake!
I already like “Baked by Rachel” on Facebook
Also “Liked” the Random House Kids page.
The last dessert I baked was chicken and waffle cupcakes. I am currently working on the show Hairspray, where one of the characters gets a craving for chicken and waffles, so I wanted to make an apropos treat for the cast. It was weird, but good!
This looks so yummy! I can’t wait to try this with strawberries this week, my kids will be thrilled. The last dessert I made was peach cobbler, one of my family’s favorites.
The last dessert I made was a blueberry crumble. Thanks for the giveaway!
The last dessert I made was pound cake!
I like you on Facebook.
I follow you on Twitter (@catie_russo)
I follow Random House Kids on Twitter (@catie_russo)
The last dessert I made was raspberry oat cheesecake bars, and I made them last night! Totally delicious.
I like you on Facebook :)
And I follow you on Twitter!
The last dessert I made? firework cookies for the fourth!
chocolate chip cookies was/is the last dessert i made… frozen batch allows me o indulge on fresh ones daily