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

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

[@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!

[@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.

[@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

[@1polvomagico]

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

[@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. 🍊🍊🍊🍊🍊

[@amandadublin3129]

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

[@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!

[@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!

[@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.

[@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..!

[@melsyoutube]

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

[@Annie1962]

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

[@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. 🍊 🍨 😋 🤤

[@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! 👍

[@phlyist]

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

[@AlexJayisGay]

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.

[@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).

[@Strxberry.Sh0rtcxk3]

My favorite youtube series ever!!

[@starshinedragonsong3045]

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

[@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.

[@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. :)

[@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.

[@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!

[@razielsfire3204]

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

[@VIP-ry6vv]

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

[@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...

[@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

[@shaeurpb]

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

[@andreasheld2362]

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

[@ginsoakedgirl4]

Congrats on 200k!!!

[@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

[@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'🙏👏👍🤙🎄☃️🎅

[@Lizlifedreaming]

watch every episode - love them all

[@Lizlifedreaming]

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

[@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!

[@Djm8520]

The perfect accompanying beverage-an Orange Julius!

[@sandrochiavaroBeerCircles]

Sunday morning treat 😉

[@mickiedye9570]

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

[@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. 😥

[@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!

[@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 ☕️🍊

[@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!

[@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.

[@joelpace2039]

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?

[@Test-eb9bj]

😂

[@gerdasnitselaar4913]

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

[@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.

[@tammyknell7096]

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

[@karenlackner192]

You did the happy dance. It’s excellent 😊

[@talmadge1926]

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

[@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.

[@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

[@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 🤌🏻

[@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

[@reizak8966]

The tape measure needs a name since it is a frequent guest on this show.

[@gabriellanataloni6531]

Tried this at Christmas - excellent!

[@maykruvi]

Yess new Jamie and Julia! Have a good week 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!

[@cristinaj2504]

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

[@CravingBeer]

To prevent the orange shells from being bitter you should take the pith out of them.

[@OpheliaGardener]

Julia actually gives that tip about adding another egg white if things go awry with your stiff peaks! You have to look at her instructions in Vol. 01. of mastering. She also mentions cream of tartar in that same section. She never mentions it in the recipes but she does in this one section. I think it's in the egg part of the book.

[@bellablue5285]

I love oranges but don't often have them in the house, this looks amazing and I might need to pick some up next I'm at the store Edit: may not be dishwasher safe but if you can keep them from ending up in the filter, bet the dishwasher would smell amazing after

[@TracyBerglund1]

If you candied the shell as well, you could eat the whole thing like an apple

[@anrato3866]

that is hilarious and probably disgusting 😆

[@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.

[@audreytempleton4415]

I love this guy

[@The_Early_Gamer]

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

[@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 ❤️❤️❤️

[@KassFireborn]

I feel like I should be cataloging you getting increasingly better at pulling things back from the edge of disaster.

[@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!!!

[@barbarahimes5625]

Looks fantastic and delicious, 😋👍❤️

[@evelinemaki]

Having a bowl dropper myst be one of the most useful things to have in the kitchen

[@Rayquaza128]

When you wrap something but don't want it to touch the top, use toothpicks to prop up the wrap! Works wonders

[@_milchreis_5090]

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

[@breakdown4o148]

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

[@gayathrisureshnair120]

DUDE I fucking love your content thanks for being my stress relief

[@klubberzvonhatzenbuhl563]

Just look at how confident Jamie is now. ❤

[@jackihutch87]

i had a shit ton of lemons so i decided to do this with lemon instead... but didn't think to up the sugar so delicious but pretty tart!

[@TrainsFerriesFeet]

Those are so cute, Jamie.

[@igam8251]

as always yummy and entertaining

[@russellzauner]

Stiff Peaks: My screenplay based on Twin Peaks and Peaky Blinders set in an ever looping british cooking show except every time that time resets the entire menu changes.

[@russellzauner]

Also breaks internet rule number 43

[@skatewithnomercy]

Read the comments about scraping down the sides. Jamie you rule

[@btmikey1925]

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

[@ranger100sniper9]

Honestly get excited ever time you post a new video. You are such an inspiration! So happy I discovered your channel… entertaining and hilarious as always. Brings so much laughter into my days. 😊

[@bruceharlick3322]

Jamie, that is restaurant quality right there! How about a little orange syrup drizzled over the top? Or even a bit of orange bitters? Looks totally yummy!

[@spanielwoman]

Thanks

[@danaconrad5871]

I love this show

[@fionajane56]

Those are beautiful!

[@serenameece621]

I feel like this would be soo good if you made it with the oranges that are like pink on the inside? It would probably add a fun color and the overall taste would be soooo good

[@Gersberms]

Jamie, I find it much easier to fold egg whites by moving the bowl counter-clockwise with my left hand, while scraping and folding with the spatula clockwise with my right hand. Give it a try!

[@gregneil612]

Great recipe! (And snowman made an appearance as well 😊).

[@batbunnylolo]

You could put the orange halves in a muffin tin to keep them from tipping over as you fill them!

[@zustuf]

Love your videos. You have inspired me to do the same, except vegan version. Wish me luck

[@rinzucca]

Orange moose! Sounds deliciously Canadian 🤤

[@FriskyOG]

probably 1000 other comments saying the same thing, but id avoid using an electric mixer in a metal bowl. every time the metal whisk comes into contact with the bowl micro shavings of metal come off into the food. If there are scratches in the metal bowl youve consumed micro metals.

[@PSTroise]

Here’s an idea. Slice a tiny bit off the bottom of the oranges so you have a stable base that doesn’t rock.

[@MiracleWinchester]

The cracking of the egg and separating the egg white by hand was 🥰🥰😍😍😍🥵🥵🥵

[@molliejonte2732]

Great job!! My two cents: Use a pastry bag, or make one, and mound the frozen dessert into the orange halves.

[@JulianRickert]

Brilliant 👏

[@pwns247]

Man i wish i had a stand mixer SO BADLY but theyre just SO DAMN EXPENSIVE!!!!!!!

[@scouseofhorror104]

Shout out to Bowl Person who lives in the ceiling ⬆️

[@skinnysnorlax1876]

I see you bowl-man has upgraded to also included fresh produce

[@janelle9707]

redemption Jamie love 😊🎄