Julia Child's Frozen Orange Mousse is low-key better than Ice Cream

[@ScottLuvsRenFaires]

I love how Jamie still is using his contractor's tape measure as a culinary tool.

[@GrimmDelightsDice]

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!

[@Sib666]

@@GrimmDelightsDice probably not buying the tape for cooking, but for measuring furniture because of moving. Still, i’s funny he has had to buy several and then uses them in cooking.

[@lollorosso4675]

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).

[@chozopriest1]

You don't?! Lol

[@Omenowl]

Yes he needs an architect scale.

[@brt5273]

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.

[@asafoetidajones8181]

My mom got oranges, almonds and walnuts in her stocking at Christmas. That was a big deal!

[@EcstaticTeaTime]

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.

[@asafoetidajones8181]

@@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.

[@jldisme]

Sadly, modern commercial strawberries have been bred for two characteristics: fungus resistance and size. Note that flavor is not on that list.

[@tallemajas]

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!

[@timswank3727]

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.

[@CoRLex-jh5vx]

I'm still wondering if someday he might be just [ ]-Chef.

[@Greendawn-di3dl]

He's been doing this for 5 years. He's obviously not a novice anymore.

[@alexlee3879]

It really shows the Canadian in you that you always thank the ceiling god. It’s so polite and entertaining, and I love that the ceiling does oranges now, too!

[@RobinMarconeCassidyRN]

He certainly hasn't forgotten his manners 😂

[@YanickaQuilt]

And he is making moose 😂

[@inked6880]

Oh and I thought it was his wife hanging from the ceiling 😅

[@bubblegumplastic]

@@YanickaQuilt I think it's hilarious the automatic subtitler always mishears him saying moose when he says mousse

[@reasonablefilms]

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.

[@CRneu]

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.

[@mintallyunstable]

honestly, yes. i appreciate his editing so much, and the music choices always fit perfectly

[@richardc7505]

I can just picture the bowl gods up in their kitchen in the sky running around frantically going "quick quick he needs ANOTHER bowl !" 😁

[@amandafeliciano542]

🤣🤣🤣🤣

[@amierichan1428]

His editing skills are amazing. Wonder how many tries to make each one of those bowl drops work.

[@brucetidwell7715]

@@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.

[@amierichan1428]

@@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.

[@CoRLex-jh5vx]

Such a simple gag but every episode it manages to delight me over and over

[@RockinTheBassGuitar]

Candied citrus peel is underrated but delicious to top desserts with.

[@lilbatz]

Dip those bad boys into bitter sweet chocolate. HEAVEN. Your welcomed.

[@anrato3866]

yes and it goes great with so many things. I love orange on anything chocolate and lemon on berry desserts.

[@1polvomagico]

I propose to name the hand mixer "the black swan"

[@itzel1735]

Need to ask Santa for a citrus zester. It’s 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. It’s 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.

[@RobinMarconeCassidyRN]

I thought that was a zester...Goes to show how clueless I am 😊

[@brucetidwell7715]

Did not know that you can use it on nutmeg. Thanks!

[@itzel1735]

@@brucetidwell7715 it doesn’t make threads of nutmeg, but when I’m too lazy to find the grater, it works. I’ve 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 don’t have one.

[@snartsnart2718]

@@RobinMarconeCassidyRN what he’s using is technically a microplane. basically a very fine grater

[@RobinMarconeCassidyRN]

@@snartsnart2718 So the only difference is size? Makes sense. Thank you!

[@closetwarrior]

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

[@13soap13]

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. 🍊🍊🍊🍊🍊

[@Dublin90210]

I completely agree. It's a great shirt, and it's a good colour on him.

[@annahelander2881]

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...

[@hollyzukowski4216]

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.

[@crystald3655]

@@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.

[@alanholck7995]

Well done on saving the meringue. Never let the food win.

[@nomadmarauder-dw9re]

says Chef John.

[@stardust5413]

Please do a year in review video! Reviewing the worst to the best recipes you made this year! ❤🎉

[@gagamba9198]

And the Christmas gingerbread house too!

[@sarahwatts7152]

Seconded!

[@robinbadura2226]

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..!

[@michaeltres]

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.

[@aileenbell6750]

Good to know! I learn so much from the comments on Jamie’s recipes! 👍

[@melsyoutube]

you’re so confident in the kitchen now, the egg white deflation would’ve had old jamie in a panic!

[@RBaker-mi2wr]

Small token of my gratitude and appreciation for bringing joy to inter connect world 🙏🏼

[@antichef]

Thank you!!! I appreciate that a lot!

[@LukeSilverstar1000]

Just a couple of weeks since I discovered your channel and already I get excited when I see you’ve posted a new video. It’s been great seeing your cooking journey through your experiences. Well done, sir. 🍊 🍨 😋 🤤

[@phlyist]

I was 100%sold when you said orange Starburst. I'll be making this.

[@Strxberry.Sh0rtcxk3]

My favorite youtube series ever!!

[@soulsurvivor3067]

Your editing and background music is always spot on.

[@anrato3866]

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.

[@starshinedragonsong3045]

Great video. It's like a summertime mousse. Your confidence and comfort with Julia's recipes has really come a long way!

[@Annie1962]

"gentle speed' sniff - our boy's growing up!!

[@razielsfire3204]

Jamie you cook like an adult and eat like a happy child! Perfect 👌

[@amandaredd3057]

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...

[@andreasheld2362]

That was an energetic and vitamine-rich cooking adventure! 🙂

[@shaeurpb]

😊Jamie, just adore you. I smile when watching your renditions of Julia’s recipes 🥰

[@Lizlifedreaming]

watch every episode - love them all

[@Lizlifedreaming]

@inboxmeAntichef1 is this the real anti chef or some weird bot?

[@ginsoakedgirl4]

Congrats on 200k!!!

[@Jaijojee]

Oh my god they are so pretty in the little orange halves!! Imagine serving this after a lovely summer dinner party to friends 🥹

[@reneemoreno8030]

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. Bravo👏 You are going to become so famous ...I keep telling you. You are refreshing and real. Bon Appetit'🙏👏👍🤙🎄☃️🎅

[@margotjones7168]

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 anything❣️

[@aileenbell6750]

I think it is rare to see adults try new things with such verve. Love it!

[@girlcheck]

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 ♥

[@truthfulkarl]

so for the juicer. you place the cutside facing downwards, then the top bit pushed it inside out and you get a bit more juice from it

[@matthewmarzani332]

My god, I love this show! I think my favorite notification is when I see “Anti-Chef” on my screen. Thanks, Jamie!

[@karenpolansky9097]

I’m finally getting caught up with your years of postings and I love them! I’m 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!

[@ajohnson153]

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.

[@karenpolansky9097]

@@ajohnson153 Thanks. I looked them up. They have great choices, but unfortunately they don’t ship to Canada. 😥

[@mickiedye9570]

Been watching your older post for about a month. You have inspired me to cook again.

[@kylenovak5255]

Thanks!

[@russellzauner]

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).

[@sandrochiavaroBeerCircles]

Sunday morning treat 😉

[@tracybroschak4467]

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. 💜💜

[@WhiskyCanuck]

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!

[@maddie6589]

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!

[@tammyknell7096]

I anxiously await the weeks video! You tubes best kept secret, not so much anymore ...congrats on over 200k! 😍

[@johnnyboy0912]

congratulations Jamie on 200K+ subs!

[@caroleberreur9585]

As a kid, in France, it was everywhere (same with lemons) and I would have it all the time when going to the restaurant.

[@anrato3866]

same in italy, lemon sorbet in lemon halves as well!

[@Auntee-Sara]

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 🍊

[@StanWatt.]

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. :)

[@martinb74]

I lost my passion for cooking for a while, but watching this show has got be back in the kitchen. Absolutely love him…great show.

[@Obsidian_Iris_]

We’re fortunate to have a plethora of great chefs who are passionate about their crafts and willing to share their knowledge. Chef Jean-Pierre (Bréhier) is a force of nature. Erin McDowell, Anna Olsen, and Claire Shafitz are also awesome.

[@cmoore7700]

Love you and Julia Stay well

[@lorifeil895]

I just love to watch you cook! You're so funny. That mousse looked amazing!

[@BB-to4bs]

I just made these last night. I will go buy her cookbook now of course but I used this video and had to pause and rewind so many times, I think I know it by heart. My batter was a rich orange hue due to blood oranges I already had on hand. It was only during the folding in the whipped cream to the egg whites batter stage that I thought I messed up as mine looked off in texture but I was too far in to give up. I even made four orange cups and the candied orange peel. It was light tasting, slightly eggy but not off putting. Not too sweet which I loved. Very refreshing. My family really enjoyed this. I appreciate the way Jamie made a Julia Child’s recipe more approachable and less intimidating to me. Thanks Julia, thanks Jamie!

[@peredhillover1]

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!

[@kristenm348]

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

[@LibraFvr019]

Have you ever made any of these recipes outside of the show? Like it was so good you incorporated it into your own cooking?

[@spanielwoman]

Thanks

[@FaerieDust]

That syrup from the candied orange peel is pretty awesome - great for cocktails, or for drizzling over a cake for a layer cake (that + a whipped ganache filling? Delicious). Add to the coffee and booze soak of a tiramisu for a nice twist. Add to your hot chocolate instead of some of the sugar. The possibilities are endless! And since it's more than 2:1 sugar:water, it's shelf stable - the worst that'll happen to it is that it might crystalize, which you can just dissolve again.

[@karenlackner192]

You did the happy dance. It’s excellent 😊

[@barbarahimes5625]

Looks fantastic and delicious, 😋👍❤️

[@maykruvi]

Yess new Jamie and Julia! Have a good week Jamie

[@cristinaj2504]

Ahh Jamie thank you for the egg white trick, I didn’t know that! Also, your glazed orange zest topping looks very professional.

[@wolfc7280]

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.

[@cinemasenses]

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

[@mairimmh]

I saw people serving espresso in orange shells online not so long ago (don’t know if it’s genius or sacrilege), but this looks like a much tastier use for them ☕️🍊

[@incidentshappen]

Jamie! As a fellow NY’er … you must go to Kalustyan’s for ingredients if you haven’t yet. Worth the trip from whatever part of this great city you’re in.

[@antichef]

Been there a bunch! Love that place. Most my spices are from there. So great for hard to find ingredients 👊🏻

[@incidentshappen]

@@antichef The "Salt Wall" is my favorite place, perhaps in all NYC

[@mespreier]

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 I’m glad you shared this.. it brought back some good memories.

[@Destromathor]

I had two oranges at home that I didn't know what to do with when you released this video. So I made a simplified version for 2. I didn't have Cointreau or lemon juice so I just used 150 ml (~2/3 cups) of orange juice from the oranges with the zest of ~half a lemon and used the rest of the peel for the glaced peels. It came out tasting amazing but as you said: way too much. With 1/3 of your recipe I think I could have filled ~8 lemon halves.

[@talmadge1926]

I had this dessert at "La Procope" in Paris in the summer of 1968. So delicious I have never forgotten it.

[@igam8251]

as always yummy and entertaining

[@CRneu]

After watching all these JC recipes I finally realize how much my cooking mentor learned from JC. lol. I dont know why I never really made the connection before. Another great video Jamie! Everyone join this guy's patreon!!!

[@gabriellanataloni6531]

Tried this at Christmas - excellent!

[@sarahgoulding131]

I absolutely love your Jamie and Julia series, and I can't wait to click on a new video as soon as you upload! But I just wanted to share a tip with you to see if it may help you out in the future. Kitchen Aid mixers are awesome and a serious workhorse in the kitchen but they can be too much for delicate tasks like beating egg whites to the perfect stiff peak. So what I do is take them almost to stiff, then detach the whip from the machine and just drop it in the whites. I put the bowl aside until I'm ready for them, and just before I hook my finger in the whisk part and take it to stiff peak by hand. It only takes a couple of whips and then it can immediately be used before it has a chance to dry and deflate. I do the same with heavy cream since I have accidentally made butter way more than I would like to admit!

[@The_Early_Gamer]

I've made these! Not from her recipe but Orange mousse served in an orange half. They're delightful ♥

[@cecilelebleu5984]

Hey, my French grandma used to make these! Thanks for the memories :D

[@lwoods507]

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.

[@FutureCommentary1]

Pamplemousse mousse. Cute.

[@lilbatz]

Love me some grapefruit!

[@NyxaGrayheart]

You know my favorite part of this is? You going the extra step for the candied peels just to show off. ♥

[@Auntee-Sara]

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! 🥚🤺

[@Carina5707]

I would love a gag of you asking for a bowl and just getting thing after thing that isn’t the bowl, and it goes on for an absurd amount of time until your counter is covered in kitchen tools lol

[@GiftWrapped]

No matter what kitchen you are in you MAKE IT HAPPEN🥰🍷🍾🥂🍻YOU BRIGHTEN MY LIFE thank you keep being you!🍒🙂🥰

[@breakdown4o148]

Watching your videos makes my day. I always end up smiling the whole time. Thank you for making these videos. ❤

[@mycolitisischronic]

I found this dude’s 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 🤌🏻

[@_milchreis_5090]

I think I found my Christmas Dessert. Thank you Jamie... and of course Julia😄

[@WisKrisKar]

I love when Jamie thanks the powers up a-bowl.

[@ryanhilliard1620]

This would be a great summer desert!🍊

[@annakout]

I love orange desserts and this is making my mouth water. I have to make this soon. Great job Jamie

[@realfakedoors2]

You could a little orange juice or zest to the chocolate mousse maybe

[@tiamia7139]

That's my trick. 😉😂🍊

[@fionajane56]

Those are beautiful!

[@Smwhrthtsgrn]

Makes me think of the hack where you use a lime instead of a shot glass😅 . I just found your channel and have been binge watching as I go about my day ❤️❤️❤️

[@gerdasnitselaar4913]

I made those at cooking class when I was about 14 year's old😀

[@danaconrad5871]

I love this show

[@Djm8520]

The perfect accompanying beverage-an Orange Julius!

[@JulianRickert]

Brilliant 👏

[@btmikey1925]

Oh! I'm early! These always brighten my day!

[@jessiehaislet3625]

Love your show. A sprig of chocolate mint would look nice. Yum.

[@lindaulanski653]

Love the videos, i can see how much you are improving as a chef!

[@VIP-ry6vv]

182 degree for custard my friend. Good on you taking it past 170.

[@audreytempleton4415]

I love this guy