Julia Childs Apricot Sherbet Mousse A Labricot Glacee Food
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
More about "julia childs apricot sherbet mousse a labricot glacee food"
APRICOT MOUSSE MOLDED WITH ANOTHER SHERBET OR AN ICE CREAM …
Save this Apricot mousse molded with another sherbet or an ice cream (Bombe glacée à l'abricot) recipe and more from Mastering the Art of French Cooking, Volume Two to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
JULIA CHILD\'S RECIPES
Julia Child’s Pissaladière Recipe. Preparation Time: 10 minutes Cooking Time: 1 hour Total Time: 1 hour and 10 minutes Pissaladière is a famous savory. It is a Provencal onion tart layered with anchovies, olives, and herbs. It ….
From juliachildsrecipes.com
From juliachildsrecipes.com
PEACH CLAFOUTIS - JULIA CHILD - RECIPE PETITCHEF
Pre-heat oven to 350 degrees F. In a blender blend the milk, sugar, eggs, vanilla, cardamom, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan (about 2-3 minutes). Remove from the heat and spread the peaches over the batter.
From en.petitchef.com
From en.petitchef.com
JULIA CHILD EASED MY FEARS OF MAKING CHICKEN LIVER MOUSSE
Pour the liver-shallot mix in your food processor or blender. Pour the cognac into the pan, and boil, reducing it to three tablespoons of liquid. Pour onto the liver mixture, and add the cream and spices. Blend again for a few seconds until smooth. Add melted butter, and blend again to combine briefly.
From thetakeout.com
From thetakeout.com
JULIA CHILD'S COOKING CLUB: BONUS RECIPE: TARTE AUX ABRICOTS
Bonus Recipe: Tarte Aux Abricots. Connor asked me to make another tart because he loved it and our first one was gone in a day. I wanted to try to make an apricot tarte this time. Since apricots are not in season right now, I used canned apricot halves and drained off the syrup. I made the dough for the crust last night and rolled it out and ...
From juliachildscookingclub.blogspot.com
From juliachildscookingclub.blogspot.com
JULIA CHILD’S CHOCOLATE MOUSSE - DOUGHMESSTIC
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, page 159. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.
From doughmesstic.com
From doughmesstic.com
APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE) | TRUE LEMON DRINKS ...
Jul 7, 2020 - 20 ounce can of apricot halves (or 2 1/2 cups fresh apricots, pitted and halved) 2 egg whites 1/2 cup superfine sugar 2 packets True Lemon in 2 tablespoons water 2 drops almond extract Puree the apricots (drain first if using canned). If using fresh apricots, you may want to cook the apricots in a little water on the s
From pinterest.com
From pinterest.com
APRICOT SHERBET (MOUSSE à L'ABRICOT, GLACéE) RECIPE | EAT YOUR BOOKS
Apricot sherbet (Mousse à l'abricot, glacée) from Mastering the Art of French Cooking: Boxed set - Vols I and II by Julia Child and Louisette Bertholle and Simone Beck. Shopping List; Ingredients; Notes (0) Reviews (0) almond extract; canned apricots; egg whites; Where’s the full recipe - why can I only see the ingredients? Accompaniments: Apricot filling or sauce using …
From eatyourbooks.com
From eatyourbooks.com
47 CLASSIC JULIA CHILD RECIPES - COOKSTR.COM
Any hobby chef or home cook has likely tried out a Julia Child recipe. Her tasty and often relatively easy recipes allow home cooks to explore the more complicated cuisine of France. We have nearly 50 classic Julia Child recipes here at Cookstr and all of them are listed below. Whether you are a brand-new enthusiast or faithful Julia Child fan, the recipes below are sure …
From cookstr.com
From cookstr.com
JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)
1 (20 ounce) can apricot halves ; 2 egg whites ; 1/2 cup instant superfine sugar ; 2 tablespoons lemon juice ; 2 -3 drops almond extract ; Recipe. 1 drain the apricots, puree them and put into a 1 quart measure. 2 add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl. 3 with a mixer beat the sugar and lemon juice into ...
From healthycook1.blogspot.com
From healthycook1.blogspot.com
APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)
Dec 14, 2013 - 20 ounce can of apricot halves (or 2 1/2 cups fresh apricots, pitted and halved) 2 egg whites 1/2 cup superfine sugar 2 packets True Lemon in 2 tablespoons water 2 drops almond extract Puree the apricots (drain first if using canned). If using fresh apricots, you may want to cook the apricots in a little water on the s
From pinterest.com
From pinterest.com
APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE) – TRUE CITRUS
20 ounce can of apricot halves (or 2 1/2 cups fresh apricots, pitted and halved) 2 egg whites 1/2 cup superfine sugar 2 packets True Lemon in 2 tablespoons water 2 drops almond extract Puree the apricots (drain first if using canned). If using fresh apricots, you may want to cook the apricots in a little water on the s . Free shipping over $40 (after discounts have been applied) Thank …
From truelemon.com
From truelemon.com
JULIA CHILD'S CHOCOLATE MOUSSE | ALEXANDRA'S KITCHEN
Instructions. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat. Fill a large bowl with ice water and set aside.
From alexandracooks.com
From alexandracooks.com
COOKING IT UP - APRICOT SHERBET (MOUSSE A L'ABRICOT... | FACEBOOK
Apricot Sherbet (Mousse a L'Abricot Glacee) Ingredients 20 ounce can of apricot halves (or 2 1/2 cups fresh apricots, pitted and halved) 2 egg whites 1/2 cup superfine sugar 2 …
From facebook.com
From facebook.com
GLACEE JULIA RECIPES | RECIPEBRIDGE RECIPE SEARCH
1 Glacee Julia Recipes From 1 Recipe Websites. View: tile; list; Julia Child's Apricot Sherbet (mousse A L'abricot ...
From recipebridge.com
From recipebridge.com
10 BEST JULIA CHILD DESSERT RECIPES - YUMMLY
Goxua (Basque Cream Dessert) La Cocina de Babel. eggs, whipping cream, sugar, flour, sugar, cornflour, egg yolks and 6 more.
From yummly.com
From yummly.com
JULIA CHILD’S CHOCOLATE MOUSSE AND OTHER JULIA-INSPIRED RECIPES
Steamed Mussels with Wine, Garlic & Parsley. This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of white wine to use in the mussels and the …
From finecooking.com
From finecooking.com
JULIA CHILD'S PERFECT CHOCOLATE MOUSSE - SHERBAKES
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume. 6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
From sherbakes.com
From sherbakes.com
APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE) – TRUE CITRUS
This tart and sweet summer mousse is from Julia Child's famous book, Mastering the Art of French Cooking. We like this especially for hot days, with fresh mint on top and a …
From truelemon.com
From truelemon.com
JULIA CHILD'S CHOCOLATE MOUSSE - "THE FRENCH CHEF" WGBH
Ingredients: 1 cup semisweet chocolate bits, or 6 squares semisweet baking chocolate. 4 tablespoons strong coffee. A small saucepan and wooden spoon for stirring the chocolate. A larger pan with almost-simmering water. Directions: Place the chocolate and coffee in the small saucepan. Remove the larger pan with water from heat and place ...
From wgbh.org
From wgbh.org
READERS SHARE THEIR TREASURED JULIA CHILD RECIPES - FOOD
Quiche a la Tomate Nicoise is a go-to favorite, more of a tart than a quiche. It’s lovely made with fresh tomatoes and served cold in the summer and made with canned tomatoes and served warm in the winter. Two recipes: the 30-second omelette from the “Eggs” episode of “The French Chef”. Brilliant in its simplicity.
From dinersjournal.blogs.nytimes.com
From dinersjournal.blogs.nytimes.com
10 BEST JULIA CHILD RECIPES - INSANELY GOOD
Crepes are so versatile, plus, they’re light and wonderful. 5. Julia Child’s Coq au Vin. This recipe may look intimidating, but it’s actually one of Julia’s easier ones! Coq au vin is basically just what it sounds like — chicken and wine. Well, it’s slow-cooked chicken and vegetables in a wine sauce, that is.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
RECIPE: JULIA CHILD'S FRESH STRAWBERRY SHERBET WITH FRESH …
JULIA CHILD'S FRESH STRAWBERRY SHERBET WITH FRESH STRAWBERRIES 2 1/2 quarts fresh, ripe strawberries, divided use 2 1/4 cups sugar, divided use 5 tablespoons freshly squeezed lemon juice, divided use 1 teaspoon red wine vinegar Stem 1 1/2 quarts strawberries, drop them into a large bowl of cold water, swish gently and drain immediately. Puree them in a …
From recipelink.com
From recipelink.com
JULIA CHILD’S APRICOT SHERBET | JULIA CHILD'S RECIPES | JULIA CHILD ...
Mar 4, 2017 - This Pin was discovered by Shannon Carreon. Discover (and save!) your own Pins on Pinterest
From pinterest.ca
From pinterest.ca
COOKING IN JULIA CHILD'S KITCHEN - ROSANNA PANSINO
Preheat oven to 350ºF. Slice potatoes into thin rounds and then toss with lemon juice. Line a muffin pan with parchment rounds and then place a small sprig of thyme in the bottom of each muffin cup. Mince garlic cloves (PICTURE at 7:43). Melt butter in a sauce pan and then stir in garlic and thyme. Cook on low heat until fragrant, about 2 minutes.
From rosannapansino.com
From rosannapansino.com
JULIA CHILD'S CHOCOLATE MOUSSE - THE ENDLESS MEAL®
Melt chocolate and coffee either over a pot of hot water or in your microwave. Remove from the heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the bowl with the egg yolks. 1 cup semi-sweet chocolate, 4 tablespoons strong coffee, 1 cup butter, ¼ cup finely diced glazed orange peel.
From theendlessmeal.com
From theendlessmeal.com
JULIA CHILD'S CHOCOLATE MOUSSE — YOU & JULIA: AT HOME WITH AMY …
By Meghan Smith. February 11, 2021. Love is in the air for the latest episode of You & Julia: At Home. Amy Traverso, co-host of GBH's Weekends with Yankee, whips up a sweet treat from her home kitchen — Julia Child's Chocolate Mousse — and she and husband Scott share some equally sweet memories from the early years of their relationship.
From wgbh.org
From wgbh.org
JULIA CHILD’S APRICOT SHERBET
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk
From pinterest.co.uk
RECIPE: FRESH LEMON SORBET, JULIA CHILD, THE WAY TO COOK
For the Sorbet: Remove the zest from the lemons with the vegetable peeler. To extract their flavor, pulverize them for 2 minutes with 1 cup of the sugar in the electric blender; add 1 ½ cups of the water and pulverize 2 minutes more. Pour into the saucepan, add the rest of the sugar, bring to the simmer, swirl the pan by its handle for several ...
From starchefs.com
From starchefs.com
BEST LOW CHOLESTROL FOOD BLOG: ORANGE-BERRY FIZZ
1 divide vodka and sherbet between 2 glasses. 2 top with club soda and a splash of orange juice, dividing equally. 3 if desired, garnish each drink with a few raspberries skewered on a toothpick.
From healthycook1.blogspot.com
From healthycook1.blogspot.com
JULIA CHILD'S CHOCOLATE MOUSSE | THE FOODIES' KITCHEN
Beat egg whites and salt until soft peaks form, and sprinkle the remaining tablespoon if sugar until stiff peaks are formed. Combine ¼ of the egg whites with the chocolate to lighten the mix, and then add the chocolate to the side of the egg whites. Fold together until you can no longer see streaks of egg whites in the mixture.
From thefoodieskitchen.com
From thefoodieskitchen.com
25 OF JULIA CHILD'S MOST FAMOUS DISHES - YARDBARKER
Canard a l'Orange. (Penny de Los Santos/Saveur.com) Perhaps the most coveted duck dish in Julia Child's repertoire, while the preparation of the …
From yardbarker.com
From yardbarker.com
CELEBRATING JULIA CHILD WITH 15 INSPIRING SEAFOOD RECIPES.
Julia Child was an inspirational chef who used her charm to introduce Americans to a fanciful French style of cooking and even some fusion ideas. Her cooking shows, although not the first cooking shows on television, were game-changing. Well-known as the sometimes clumsy chef, she showed the world you don’t have to be perfect to make a perfect dish. It’s no wonder …
From samuelsseafood.com
From samuelsseafood.com
JULIA CHILD’S 100 FAVORITE RECIPES REVEALED - FOOD REPUBLIC
1. Brioche, Baking with Julia. 2. Plain French bread (Pain Français ), Mastering the Art of French Cooking, Volume II. 3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II. 4. Chocolate log cake (Bûche au chocolat; bûche de Noël), From Julia Child’s Kitchen. 5.
From foodrepublic.com
From foodrepublic.com
JULIA CHILD'S CHOCOLATE MOUSSE | EAT. LIVE. TRAVEL. WRITE.
Feb 10, 2012 - Julia Child's chocolate mousse - classic! Feb 10, 2012 - Julia Child's chocolate mousse - classic! Feb 10, 2012 - Julia Child's chocolate mousse - classic! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca
From pinterest.ca
JULIA CHILD'S MOUSSE AU CHOCOLAT - SPRINKLE BAKES
Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment. Storage: The mousse au chocolat can be refrigerated for up to 4 days.
From sprinklebakes.com
From sprinklebakes.com
THE ULTIMATE JULIA CHILD RECIPE COLLECTION
Julia Child’s recipe for Leek and Potato Soup includes two variations. The first, vichyssoise, is served cold, while the second, Potage Parmentier is served hot. Both recipes use the same basic ingredients and follow the same method, only differing in the quantity of cream and the type of simmering liquid. Whichever version you’re in the ...
From theculinarytravelguide.com
From theculinarytravelguide.com
JULIA CHILD’S MOUSSELINES DE POISSON à LA ... - SAUCY DRESSINGS
“We watched back-to-back episodes of Julia Child’s The French Chef, and on our first New Year’s Eve we made her delicate fish mousseline, blending haddock with cream and butter and parsley in the new red Kitchen Aid mixer we had bought the day before.We toasted with champagne and slurped down a tray of oysters before digging into the fluffy mousseline.
From saucydressings.com
From saucydressings.com
FIND JULIA CHILD RECIPES FROM PBS AND OTHERS - PBS FOOD
Available on Amazon. Two legendary culinary masters – Julia Child and Jacqes Pepin – join their talents in a creative cookbook that demonstrates the best in traditional French home cookery ...
From pbs.org
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love