Julia Child's Frozen Orange Mousse is low-key better than Ice Cream
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- Äas pĆidĂĄn 3. 12. 2022
- Julia Child's Orange Mousse recipe from Mastering the Art of French Cooking.
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ingredients for 6 people:
3 tb orange liquer
3 or 4 oranges
1/2 lemon
orange juice (from the oranges)
(all the above comes to 2 cups)
6 egg yolks
1/2 sugar
2 tsp cornstarch
6 egg whites
pinch of salt
1 tb sugar
1/4 cream of tartar (my call)
1/2 cup chilled cream
6 orange shell cups or dessert cups
orange peels
cup of sugar
1/3 water
1 tsp vanilla - ZĂĄbava
I love how Jamie still is using his contractor's tape measure as a culinary tool.
I think my favorite thing is that this has to be like the 3rd one I've seen on the channel and he's moved at least 3 times so he's buying toolbox ready measuring tapes on the semi-regular for this purpose specifically. Good comedy and also decently smart actually, I'd never thought of using measuring tape for cooking despite years in catering. I've started using my little sewing kit measuring tape and it does make a difference!
@@inkynewt probably not buying the tape for cooking, but for measuring furniture because of moving. Still, iâs funny he has had to buy several and then uses them in cooking.
I am still using my lab tweezers and glassware for cooking (at least the stuff I did not cook toxic chemicals or icky stuff in).
You don't?! Lol
Yes he needs an architect scale.
I think we see so much orange from this period because it was one of the few, widely available, dependable quality fruits that were in the markets year round, mostly because they shipped so well. Most people probably don't remember when fruits like strawberries were truly seasonable, only available for a few months and at peak quality even less. Strawberries also used to be highly perishable. They had to be purchased very fresh and used quickly before they began to develop a green mold or fungus. I can remember numerous times purchasing a pint basket of beautiful berries and the very next day opening to fridge to find them covered in green fuzz. Just a decade or two before Julia came on the scene, even oranges were scarce and were a treasured Christmas treat. For those of us not living in the city, availability was even less. We were so thankful for readily available canned peaches in those days and canned pineapple was a bit of an exotic luxury. I don't remember ever seeing cherries except maraschino or candied until I was a young adult in the city.
My mom got oranges, almonds and walnuts in her stocking at Christmas. That was a big deal!
Growing my own strawberries and raspberries as a work-in-progress. My problem isn't mold. We call any large gray squirrel in our yard as Ralph. He likes to garden too. However, he will eat the berries before they are fully ripe, leaving the unripened part on the plant. He doesn't seem to recognize the alpine strawberries, though they can't satisfy the craving.
@@MrCarlbrooks nice. Holiday traditions and celebrations are about seeing things from a different, more appreciative perspective together as a family. You can get any food, any decoration, any gift at any time but having certain things together at certain times makes them special.
Sadly, modern commercial strawberries have been bred for two characteristics: fungus resistance and size. Note that flavor is not on that list.
it's still like that where i'm from, and i'm very grateful for it! it sounds troublesome but having such a thing as "strawberry season", "grape season", "clementine season", etc etc makes you really treasure the fruits more than if you had them available year-round!
Did y'all notice Jamie putting that refresher egg white in like a BOSS? I was sooo proud, he cracked that little booger and separated the yolk right over his meringue, not even thinking twice. Our Anti-chef might just be cheffing it up.
I'm still wondering if someday he might be just [ ]-Chef.
He's been doing this for 5 years. He's obviously not a novice anymore.
I can just picture the bowl gods up in their kitchen in the sky running around frantically going "quick quick he needs ANOTHER bowl !" đ
đ€Łđ€Łđ€Łđ€Ł
His editing skills are amazing. Wonder how many tries to make each one of those bowl drops work.
@@amierichan1428 I was thinking that, too. Just high enough to leave the camera frame without clanking against the ceiling. Then brushing plaster dust out of your hair when it does. I don't want to think what my ceiling would look like if I were doing that every week.
@@brucetidwell7715 He's also gotta stay in the exact same position when he throws it as when he catches it-- I'm assuming he has it at his feet so that he can keep his feet planted. It's pretty cute, whichever way he does it-- I wonder if he thought that up himself, or saw it somewhere.
Such a simple gag but every episode it manages to delight me over and over
It really shows the Canadian in you that you always thank the ceiling god. Itâs so polite and entertaining, and I love that the ceiling does oranges now, too!
He certainly hasn't forgotten his manners đ
And he is making moose đ
Oh and I thought it was his wife hanging from the ceiling đ
@@YanickaQuilt I think it's hilarious the automatic subtitler always mishears him saying moose when he says mousse
I propose to name the hand mixer "the black swan"
I never think it's mentioned enough, so I mention it again... as entertaining as these episodes are, what really makes them is how perfectly edited they are.
Yup. His editing is amazing and having edited videos myself I fully understand the amount of time that goes into them. He's mentioned on patreon that it takes ~1 day to film and ~6 days to edit, so yeah...any praise on his editing should be shouted from the roof tops.
Editing SUCKS and itsn't recognized enough.
honestly, yes. i appreciate his editing so much, and the music choices always fit perfectly
Candied citrus peel is underrated but delicious to top desserts with.
Dip those bad boys into bitter sweet chocolate. HEAVEN. Your welcomed.
yes and it goes great with so many things. I love orange on anything chocolate and lemon on berry desserts.
Whomever dressed you for this episode did a great job. Great colors and textures. A bit of green in the background ... a punctuation of bright orange from the recipe at hand. Keep going. I give you five oranges for this episode. đđđđđ
I completely agree. It's a great shirt, and it's a good colour on him.
This man inspired me to try my hand at cooking again, which was something I grew up hating because I never thought I'd be good at it. But the sheer willpower he exerts while doing these recipes is unmatched, honestly such a vibe. Thank you for your vids, Jamie.
Need to ask Santa for a citrus zester. Itâs a tool with four or five small sharp holes across the end of a handle. It makes very fine strips of peel that saves you having to peel and then julienne. Itâs brilliant.
Can be used for cocktails too. At the bar, I use it on whole nutmegs too, to shave a quick small nutmeg garnish. Cheers.
I thought that was a zester...Goes to show how clueless I am đ
Did not know that you can use it on nutmeg. Thanks!
@@brucetidwell7715 it doesnât make threads of nutmeg, but when Iâm too lazy to find the grater, it works. Iâve also just used a paring knife to scrape some nutmeg onto a drink. The nutmeg graters that hold the whole nutmeg inside, are the nicest option, but I donât have one.
@@RobinMarconeCassidyRN what heâs using is technically a microplane. basically a very fine grater
@@snartsnart2718 So the only difference is size? Makes sense. Thank you!
I picked up Mastering the Art of French Cooking I and II a few months ago and I had no idea what Cointreau was, or what it tasted like up until then. If you guys are of legal drinking age, enjoy drinking, and have never tried Cointreau, do yourself a favor and pick up a bottle. It's a little expensive (around $40 where I live for a bottle the size Jamie's using here) but it's totally worth it. I put that stuff in everything. When I'm making muffins I add a little. I put some in my coffee. Have it with orange juice. It's seriously so good and smooth. Anyways. Ok goodbye love closetwarrior
Please do a year in review video! Reviewing the worst to the best recipes you made this year! â€đ
And the Christmas gingerbread house too!
Seconded!
Well done on saving the meringue. Never let the food win.
says Chef John.
A nice tip when you need a ice bath before you add your bowl on the ice bath use a tea towel over the ice bath it will help the bowl from moving around...just as to keep your cutting board from moving around when you have a light weight cutting board....i seen this tip years ago on cooking show in the 80's...I tried I and it works....LoL..!
Just a couple of weeks since I discovered your channel and already I get excited when I see youâve posted a new video. Itâs been great seeing your cooking journey through your experiences. Well done, sir. đ đš đ đ€€
"gentle speed' sniff - our boy's growing up!!
My French pal would make this, or sometimes a grapefruit version of it to finish off her very boozy dinner parties, so you'd have a very drunk French lady serve up **"Pamplemousse mousse!"** which somehow made it even tastier.
Pamplemousse mousse.
Cute.
Love me some grapefruit!
Beautiful and inspirational as always. I can never resist posting a few thoughts, so I hope you can forgive that bad habit. You can easily take the yolks to 180F, and I actually take mine almost to 185F. The trick is to scrape the bottom of the pan CONSTANTLY to prevent curdling. In this recipe, the cornstarch will additionally help to prevent curdling.
Good to know! I learn so much from the comments on Jamieâs recipes! đ
youâre so confident in the kitchen now, the egg white deflation wouldâve had old jamie in a panic!
Have you ever made any of these recipes outside of the show? Like it was so good you incorporated it into your own cooking?
The "Bowl Me" guy is the true unsung hero here. What a trouper! Always there with the right bowl and somehow always knows the right bowl to send down. :) I wish I had a "Bowl Me" guy...
I always thought that it was Juliaâs spirit who provided the bowls.
The "sieve me" in a previous episode really impressed me. That thing dropped from sky with no waiting to find the right utensil. I had to wonder if the arrange everything in the bowl me universe beforehand.
@@hollyzukowski4216 They do. When they're preparing for the recipe to be filmed they figure out what's needed when and arrange it in order.
Jamie, you do realise that in a couple of years we're expecting you to open an eatery! lol I'll need to send you my Escoffier cook book. Well done, sir. :)
I've been watching a lot of your content - older and new - back and forth over the last few days as I was sick.
this one really shows progress - in your knowhow, technique and confidence.
one thing that hasn't changed with time is the choice of music and editing - that has always been stellar. I admire the patience you must have in the hours after the action went down in the kitchen, watching yourself again and again, be it struggling or succeeding - that is dedication!
happy holidays from Austria.
182 degree for custard my friend. Good on you taking it past 170.
I was 100%sold when you said orange Starburst. I'll be making this.
I feel like coating the inside of those orange cups with some sort of chocolate or even vanilla type yogurt like commonly used for pretzel coatings (vanilla white chocolate minus the cocoa butter).
I would love a gag of you asking for a bowl and just getting thing after thing that isnât the bowl, and it goes on for an absurd amount of time until your counter is covered in kitchen tools lol
Great video. It's like a summertime mousse. Your confidence and comfort with Julia's recipes has really come a long way!
My favorite youtube series ever!!
Weâre fortunate to have a plethora of great chefs who are passionate about their crafts and willing to share their knowledge. Chef Jean-Pierre (BrĂ©hier) is a force of nature. Erin McDowell, Anna Olsen, and Claire Shafitz are also awesome.
No matter what kitchen you are in you MAKE IT HAPPENđ„°đ·đŸđ„đ»YOU BRIGHTEN MY LIFE thank you keep being you!đđđ„°
Your editing and background music is always spot on.
Jamie! As a fellow NYâer ⊠you must go to Kalustyanâs for ingredients if you havenât yet. Worth the trip from whatever part of this great city youâre in.
Been there a bunch! Love that place. Most my spices are from there. So great for hard to find ingredients đđ»
@@antichef The "Salt Wall" is my favorite place, perhaps in all NYC
You seem like a total sweetheart, Jamie. I really enjoy watching you do your (and Julia's) thing every week! I might even try this one myself...
I'm relatively new to the channel but have binged A TON of videos. Has he ever addressed the lore behind the bowl supplier in the sky? Does the Bowl God take the bowls back or is Jamie completely overwhelmed by bowls. Is his wife constantly begging him to use the bowls he has rather than summoning new ones from above?
đ
Iâm finally getting caught up with your years of postings and I love them! Iâm wondering if you would let us know the brand names of your aprons? I have two sons who cook for themselves who might appreciate one for the holidays. Again, thanks for being you!
Not him (obviously), but the logo looks like Headley & Bennett. They make very high quality aprons. Anyone that cooks a lot would definitely appreciate one. I know I would.
@@ajohnson153 Thanks. I looked them up. They have great choices, but unfortunately they donât ship to Canada. đ„
I saw people serving espresso in orange shells online not so long ago (donât know if itâs genius or sacrilege), but this looks like a much tastier use for them âïžđ
Jamie you cook like an adult and eat like a happy child! Perfect đ
Orange presentation idea:
1) Make zig-zag cuts.
2) Cut a small flat spot on the bottom of each half BUT off-center so the cup has a slight tilt to it.
3) Arrange julienne slices around a sprig of slightly bruised peppermint for a refreshing aroma. Bon Appetit đ
Small token of my gratitude and appreciation for bringing joy to inter connect world đđŒ
Thank you!!! I appreciate that a lot!
Congrats on 200k!!!
Good day and Happy Holidays to you and Christine....you are a complete joy. Your shows make me happy and always are fun and entertaining.
Trusting your instincts and it's becoming second nature to you. Bravođ You are going to become so famous ...I keep telling you. You are refreshing and real. Bon Appetit'đđđđ€đâïžđ
As always, loved it!
congratulations Jamie on 200K+ subs!
As a kid, in France, it was everywhere (same with lemons) and I would have it all the time when going to the restaurant.
same in italy, lemon sorbet in lemon halves as well!
Those are beautiful!
Yess new Jamie and Julia! Have a good week Jamie
as always yummy and entertaining
Oh! I'm early! These always brighten my day!
Love the videos, i can see how much you are improving as a chef!
Thanks!
I love this guy
I love this show
Been watching your older post for about a month. You have inspired me to cook again.
I anxiously await the weeks video!
You tubes best kept secret, not so much anymore ...congrats on over 200k! đ
Looks fantastic and delicious, đđâ€ïž
Sunday morning treat đ
Looks sooo good đ
I just love to watch you cook! You're so funny. That mousse looked amazing!
I like your channel so much, that I started binge-watching from the beginning. I am amazed at how much better you've become at everything you're doing: video, camera, editing... oh, and cooking!! Makes me think I could do anythingâŁïž
I think it is rare to see adults try new things with such verve. Love it!
This would be a great summer desert!đ
Brilliant đ
đJamie, just adore you. I smile when watching your renditions of Juliaâs recipes đ„°
I've been mainlining older videos from this channel for about a month now since I first came across it, good to be early on a new video!
Love you and Julia
Stay well
I just found your channel, I've been binge watching your content. I really appreciate the work and your fearlessness to try some very complex recipes.
That was an energetic and vitamine-rich cooking adventure! đ
Tried this at Christmas - excellent!
You did the happy dance. Itâs excellent đ
Hey, my French grandma used to make these! Thanks for the memories :D
Watching your videos makes my day. I always end up smiling the whole time. Thank you for making these videos. â€
I love orange desserts and this is making my mouth water. I have to make this soon. Great job Jamie
My god, I love this show! I think my favorite notification is when I see âAnti-Chefâ on my screen. Thanks, Jamie!
I like that Julia drops the bowls down to him, herself. Like God.
I think I found my Christmas Dessert. Thank you Jamie... and of course Juliađ
Good LAWD, that looks good! I live anything citrus flavored. Yum! đ
Not sure if this is weird but I love to watch you cook/bake as I cook, it's so fun. Thank you for another video, Jamie!
Gorgeous!
Ahh Jamie thank you for the egg white trick, I didnât know that! Also, your glazed orange zest topping looks very professional.
Hi Jamie, I just came across your channel about a week ago and I love it. I love the way you "bowl me" and that you use a measuring tape. And I appreciate that you show how you sometimes mess up and that you redo the process. You have got yourself another fan. I am also amazed that you are not heavier than you are eating all those rich recipes. Keep up the good work. đđ
I have just made this! It'll be our dessert for Christmas dinner tomorrow and I'm so excited. I watched the video 5 times to make sure I was doing it right. And I think, I nailed it! Thank you Jamie and Julia. xo
I lost my passion for cooking for a while, but watching this show has got be back in the kitchen. Absolutely love himâŠgreat show.
My mom made this for me when I was around 8⊠always thought it was something she came up with for us. Thanks for ruining my childhood!! Lmao Iâm glad you shared this.. it brought back some good memories.
I love watching your channel youâre hilarious and entertaining đđŻ
From a Julia guest I learned to keep a large bowl of ice water on hand for two reasons.
1) If we burn ourselves we can immediately cool the burn off. This is especially important when melting sugar. If it hits our skin it sticks and continues burning which can rapidly create a most severe 3rd Degree Burn. Plunging our skin into the ice bath stops the lava-like burning heat.
2) When we need to immediately stop a hot cooking process we simply set our pot or pan bottom into the ice bath bowl all while not letting go of the handle.
3) When I hard boil eggs I have a pitcher of cold water with ice cubes at the ready. When it's time I move the pan to the sink where I drain the cooking water and quickly pour cold water and ice into the pot. My yolks do not have the green ring but they are light and fluffy.
Start to finish I begin with eggs in my pan covered with water, *no* salt or vinegar. When water boils I reduce heat just enough to boil but not over. From full boil I time them for 10 minutes, drain, ice and enjoy beautiful hard boiled eggs. For an easy peel every time I put one egg in a clean clear glass jar with about a tablespoon of water. Secure lid tight and over the sink begin shaking the jar and when I see the peel has all but fallen off I empty the jar, fully clean the egg and move on to the next egg. For me this is faster than pick-peeling an egg where the risk is high for peeling much of the white off too. Of course you can have success with eggs so have at them! đ„đ€ș
watch every episode - love them all
@inboxmeAntichef1 is this the real anti chef or some weird bot?
I love when Jamie thanks the powers up a-bowl.
I had this dessert at "La Procope" in Paris in the summer of 1968. So delicious I have never forgotten it.
You are starting to look like a pro now, Jamie. I've been with you for the long haul, and I've watched your subcribers double. You've earned every one of them, and I still love ya!
Hi Jamie! Love your show! wanted to add a couple notes to help you - When you added your egg whites to the eggyolk mixture when cool that inhibits the binding effect. You want those egg whites to slightly cook when they're being combined with egg yolk mixture. You skimmed over a crucial step because you want that binding effect to happened between the egg mixtures and it needs to happen while it's warm. My grandmother was an exceptional bakerwho made the best meringue pie. She said it was important that your filling was slightly hot when putting your meringue on the top of your pie because it creates the bonding to make sure the your meringue doesn't slide off the top of your fillng. Same essential concept just lower temperature here. Additionally little chemistry note when you added your salt you let it sit for a bit while you dallied around, which caused a curing of the eggs prior to beating and then the add of cream of tartar caused the eggs to dry out resulting in the meringue breaking upon sitting. Ain't nature cool!
All the love â„
Love your show. A sprig of chocolate mint would look nice. Yum.
I've never liked a chocolate mousse. Would definitely try this!
Oh my god they are so pretty in the little orange halves!! Imagine serving this after a lovely summer dinner party to friends đ„č
Thanks
Orange desserts are the bomb! I really want to attempt this mousse as well as the orange cake that gave you such fits. Those orange cream chocolates were always my favorites in the variety box of assorted chocolates, I credit them for my interest in orange flavored goodness
You know my favorite part of this is? You going the extra step for the candied peels just to show off. â„
Those are so cute, Jamie.
I found this dudeâs channel like, two months ago? I am now fully in love with this dude (platonically of course) and his channel. Educational in cooking but also funny af đ€đ»
The perfect accompanying beverage-an Orange Julius!