Julia Childs Apricot Sherbet Mousse A Labricot Glacee Recipes
JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)
This recipe is from Mastering the Art of French Cooking, Vol.2. "Easy, delicious, and available all year round is apricot sherbet made from canned apricots. Timing is about 4 to 5 hours, but it is easier to be liesurely and start the mousse the day before serving." Note: Personally I would use my food processor instead of a food mill and I'm sure you could use one of those wonderful little ice cream makers instead of the freezer, but I have never done it. I have adapted the directions to make your life easier. T.J.
Provided by davinandkennard
Categories Frozen Desserts
Time 5h10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the apricots, puree them and put into a 1 quart measure.
- Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
- With a mixer beat the sugar and lemon juice into the puree.
- Beat until the sugar is disolved.
- Whip the egg whites and add the almond extract.
- If not using an ice cream maker:.
- Cover with plastic wrap and place in the freezer.
- Two or three times during the freezing take out and whip to break up the ice crystals.
- Let the mousse soften for half an hour in the refrigerator before serving.
Nutrition Facts : Calories 197.1, Fat 0.1, Sodium 33.1, Carbohydrate 49.2, Fiber 2.3, Sugar 46.4, Protein 2.6
JULIA CHILD'S CHOCOLATE MOUSSE
So silken, so rich, so wonderful. Rave reviews every time! In place of the rum you may use orange liqueur, strong coffee or strained fresh orange juice. This is incredibly rich and a little goes a long way. Promise not to laugh? I always serve it with whipped cream to cut the richness of the mousse. As Julia would say "Bon Appetit!" From The Way to Cook by Julia Child
Provided by davinandkennard
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
- Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
- Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
- Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
- In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
- Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
- Place into a mold or serving dishes and chill for several hours or overnight.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 286.8, Fat 19.3, SaturatedFat 11.7, Cholesterol 140.1, Sodium 33.6, Carbohydrate 22.3, Sugar 22.1, Protein 3.2
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