Best 2 Julia Childs Apricot Sherbet Mousse A Labricot Glacee Recipes

JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)

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.

JULIA CHILD'S CHOCOLATE MOUSSE

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.