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

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

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.

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.

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

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.

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

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. 🍊🍊🍊🍊🍊

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.

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!

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

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. 🍊 🍨 😋 🤤

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

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

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.

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.

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

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

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!

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..!

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. :)

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

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'🙏👏👍🤙🎄☃️🎅

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

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

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

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...

I wonder ... if you put the orange mousse and the chocolate mousse into piping bags and swirled them around into the same dish....

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

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.

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

Your editing and background music is always spot on.

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).

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

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❣️

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

My favorite youtube series ever!!

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...

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

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.

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 ☕️🍊

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?

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

I wonder if adding a complicated ceiling bowl dispenser machine made by a RU-vid maker is more worth at the long run than editing all those time you toss the bowl.

Congrats on 200k!!!

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

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

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

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

8:17 You probably realized it yourself at that point. You could have beaten the cream in the measuring cup OR measured directly inside the bowl. You do have a scale. The custard stage I don't see the point of using a separate bowl AND THEN transferring to the pot. Everything could have been done in the pot and straight to the fire. Extra bowl for egg whites. Could have separated eggs directly with white into silver fox bowl. Julia writes her recipes as if someone else is doing the dishes. Not very homecook friendly. But you are doing SO MUCH better than when you started with mise en place and all. I personally would have squeezed the orange removed from creating the bowls before squeezing any extra to reach the desired quantity. (Jamie we watch your show because we learn from your mistakes. Some comments are indeed for you for next time; but a lot of advices (eg the thermometer) are just us your community exchanging useful tips. Your comment section is the best)

Your eggwhites collapsed because they were overbeated. I could tell by the look of the whites. Its cool that you had the opportunity to fix the issue (i wouldn't know what to do). Thank you fir sharing all that good content! Greetings from Montreal

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.

OMG pull out the tape measure....a kitchen staple, to measure 1 1/2 inches. You crack me up!

Hey I'm new think your a kick in the ass to watch and will join patron soon I saw the things you have for sale and I had an idea for you why don't you come up with an apron or a coffee mug or another t-shirt with a stick figure on it in white riding a bike and one hand have a French knife and the other hand have your cup of coffee just a thought keep up the funny work one who knows how to cook

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. 💜💜

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

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.

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

I feel i should warn you Jamie, when you peel the oranges, you seem to rub the microplane a bit too hard and for too long. You risk getting the white peel part which is very bitter. Just one or two stokes per zone is enough to get the flavourful part. But with that aside, that mousse looks sick :o

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

Lovely dessert. Jamie, for Xmas/Holiday could we have a Carrot Pudding using Homemade Candied Orange/Mixed Citrus Peel "et al"(Fruits, Nuts etc.) with a Caramel or Custard Sauce ?? Please??

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.

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

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 ❤️❤️❤️

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 🍊

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

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!

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

watch every episode - love them all

You are such a joy to watch. Even when make the occasional boo boo, you just keep on truckin'. BTW, I was fully expecting you to demolish the third one, you surprised me, lol. Keep up the great work.

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

congratulations Jamie on 200K+ subs!

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

Shout out to Bowl Person who lives in the ceiling ⬆️

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!

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.

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!

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

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

Looks fantastic and delicious, 😋👍❤️

anyone notice jamie's hickey? romantic

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

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 ♥

Sunday morning treat 😉

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

OK, I think we need to normalize having one tape measure reserved as part of our cooking tools. I've seen rulers, but the measuring tape makes more sense. Also, I was going to sarcastically ask what the conversion is for a "hoot," but then you actually gave us one and I about died laughing. This looked so good that I might try making it for Christmas. I usually avoid Julia Child's recipes because she can't seem to cook without alcohol. I'm no teetotaler and have no issues with people consuming alcohol, but I never developed a taste for it and have no desire to. But now, if alcohol has been used in a dish, it tastes rancid or spoiled to me. Usually a vinegar can be used as a replacement, but not for orange liqueur. Anyone have a suggestion for a non-alcoholic replacement for orange liqueur?

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

*Turns off camera*: eats the third orange 😃

Julia Childe: Every dessert is better if it's orange flavoured, ohonhonhon. Me: *Drastically allergic to orange* This looks great, yep. ; u ;

I use a pinch of cream of tarter to keep my whipping cream stable longer.

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

Just a tip: Make sure the thermometer doesn't touch the edges or bottom of the pan!! Love your vids! (I'm sorry I saw the opportunity and had to- genuinely love your videos dude XD)

Love it. Thanks. Entertaining as always. But c'mon! Stop saying BONE appetit like an American. It's BON appetit. You're Canadian. You should know better.

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

At first, I was skeptical about watching your videos. I thought you’d be bastardizing Julia which would break my heart… I literally grew up watching her on PBS and love her like she’s my grandmother. You are so funny and entertaining. I’m glad I watched! I’ve now subscribed. Carry on, funny man!

Missing Whitey Ford. Just Sayin.

Hats off, you say? 🎩 Mais non! C’est, “Toques off!” 👨🏻‍🍳in the culinary world!!! 💁🏻‍♀️😂

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

Wow. This looks so amazing. However, I’m worried- wasn’t the egg white uncooked and unsafe to be eaten? I’m new to mousse making so please enlighten me.

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

Love you and Julia Stay well